Grossmutter’s Filled Cookies Tell a Friend

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  • 4 cups - flour
  • 3 teaspoons - baking powder
  • 1/4 teaspoons - salt
  • 1 cups - butter, softened
  • 1 cups - sugar
  • 1 - egg
  • 1/3 cups - milk
  • 1 teaspoons - vanilla
  • Filling
  • 2 1/2 cups - dark raisins, chopped
  • 16 - pitted dates, chopped
  • 1/2 cups - sugar
  • 2 teaspoons - flour
  • 1 1/2 cups - water
  • Directions:

    Dough: Sift together flour, baking powder, and salt; set aside. In a large bowl, beat butter, sugar and egg until smooth and light. Stir in milk and vanilla. Add flour mixture, stirring until well combined. Refrigerate, covered, for at least four hours or overnight.

    Filling: In a small saucepan, combine raisins, dates, sugar, flour and water, mixing well. Cook over medium heat, stirring until thickened, about 10-15 minutes. Refrigerate until ready to use.

    Preheat oven to 350 degrees F. On lightly floured surface, roll half of dough out to 1/8-inch thickness. Cut into rounds with a floured 2-inch cookie cutter. Place rounds 1-1/2 inches apart on ungreased cookie sheet. Place 1 teaspoon of filling into center of each round.
    Roll other half of dough out to 1/8-inch thickness and also cut into matching rounds. Top each filled half with a plain cookie dough round. Press edges of each filled cookie with fork tines to seal. Bake 15-18 minutes or until golden brown.

    Brief Description

    Raisin and date filled cookies that were another of our family Christmas favorites.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 4 hour(s) 30 min
    Cook Time: 30 min

    Posted By:


    Posted On:

    November 13, 2012

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