Apricot And Raisin Filled Cookies Recipes

CRISPY CHEWY APRICOT RAISIN COOKIES

Steps:

• Preheat oven to 35) degrees F. Line a baking sheet with parchment paper.
• In a medium sized bowl sift together flour, salt, and baking soda.
• In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
• Add the flour mixture to the sweetened butter mixture. Mix only enough to incorporate flour. Do not over mix. Fold in the dried apricots and raisins.
• Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart.
• Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
• Over baking is the biggest problem with most chewy cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
• Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

GRANDMA'S OLD FASHIONED FILLED COOKIES

Steps:

• 1. Cream together sugar, eggs, shortening, and vanilla. Sift together 5 cups flour, salt, cream of tartar, and soda. Add alternately with milk. Add last cup flour gradually. Dough should be soft. Chill thoroughly.
• 2. Combine ingredients for filling in saucepan. Cook for 10-15 minutes, stirring, until thickened. Cool. After dough and filling are chilled, roll dough 1/4 inch thick on floured board. Use a 2-inch cookie cutter dipped in flour. Cut out cookies and place on lightly greased cookie sheet 2 inches apart. Place 1 heaping teaspoon of filling on cookie circle, then top with another cookie circle. Press edges together with a fork and prick top of cookies to allow steam to escape. Bake at 350 degrees for 10-15 minutes until golden brown. Time will vary by thickness of cookies and amount of filling used so watch closely while baking..

OLD FASHIONED CHRISTMAS RAISIN DELIGHTS

Steps:

• To Make The Dough: Sift the flour, baking powder, and salt together; set aside.
• Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
• To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes.
• Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
• Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed.
• Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.

APRICOT RAISIN RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.

RAISIN-FILLED COOKIES

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.