GRANNY'S FILLED COOKIES
My granny always made these around Christmas. They are the easiest, best tasting cookies around. Be warned, they are addictive.
Provided by Kim Borris
Categories Desserts Cookies Filled Cookie Recipes
Yield 24
Number Of Ingredients 4
Steps:
- Mix cream cheese and butter well in large bowl until well blended and creamy.
- Add in flour slowly, beating well after each addition. Roll dough into 1-inch balls and wrap well in cellophane. Store in fridge overnight.
- Preheat oven to 350 degrees F (180 degrees C).
- Roll out dough balls flat and place a 1/2 teaspoon full of the jam in the center. Fold sides over and place on ungreased cookie sheet.
- Bake for 13-15 minutes until brown and the jam starts to bubble hard. Cool for 3 minutes and place on cooling rack. Sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 21.8 g, Cholesterol 30.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 6.9 g, Sodium 86.9 mg, Sugar 6.9 g
FIG-FILLED COOKIES
Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield About 2-1/2 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours., In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature., Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 151mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
JAM FILLED BUTTER COOKIES
This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!
Provided by MKHG
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g
FILLED COOKIES I
You can use either raisins or dates in this recipe.
Provided by Althea W.
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 18
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening, white sugar and brown sugar. Beat in the egg and vanilla extract. Combine the flour, baking soda and salt; mix into the sugar mixture until well blended. Divide dough in half, cover and refrigerate for 4 hours.
- To make the filling: Combine dates, sugar, water, lemon juice and salt in saucepan. Cook over low heat until mixture thickens.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut out an even number of 2 1/2 inch circles. Place half of the dough circles 2 inches apart on cookie sheets. Brush circles lightly with water and place a tablespoonful of filling in the center of each one. Place the remaining circles on top and crimp the edges with your fingers or a fork. Make two tiny slits at the top of each cookie and brush the tops with a beaten egg. Sprinkle with sugar.
- Bake 10 to 12 minutes in the preheated oven, or until lightly colored. Let cool on wire racks.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 46.2 g, Cholesterol 20.7 mg, Fat 12.2 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 109.9 mg, Sugar 27.9 g
RAISIN-FILLED COOKIES
Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
FILLED CHRISTMAS COOKIES
Well these versatile cookies aren't really only for Christmas... we eat them all year round...! Great filled with date filling, jams, jellies, pie filling, nutella, mincemeat..what ever! These cookies are fun to make and the grandlings love them.=)
Provided by Aroostook
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Cream first two ingredients.
- Add milk, eggs and mix.
- Add to well mixed dry ingredients.
- Add nutmeg and vanilla.
- Refrigerate one hour or more.
- Roll out 1/4 of the chilled dough.
- Cut out half the rounds using a biscuit cutter.
- Place whole rounds on a cookie sheet.
- Add two teaspoons of filling.
- Use a donut cutter to make rounds with a hole.
- Top cookie with these so filling can peek through.
- Crimp/seal edges with finger tips or fork.
- Bake 400 F for 8-10 minutes.
- Cookies shouuld be pale while bottoms are golden brown.
- Fillings I prefer: Mincemeat, date filling, jellies, jams, cherry pie filling.
Nutrition Facts : Calories 164.5, Fat 7.1, SaturatedFat 1.9, Cholesterol 18.1, Sodium 101.7, Carbohydrate 22.6, Fiber 0.5, Sugar 8.4, Protein 2.5
JAM-FILLED CHRISTMAS COOKIES
Cookies of this type are usually rolled in beaten egg white, which I find a fussy step. That is why I like this recipe so much; it's tasty AND easy. I found it back in the 1980s in a Norene Gilletz book. They look wonderful on a cookie tray.
Provided by Lennie
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350F; line cookie sheets with parchment paper and set aside.
- In a food processor fitted with steel blade, process walnuts and 1/4 cup of the flour until nuts are quite finely chopped; remove from processor into a dish and set aside.
- Place remaining flour into food processor, along with butter and icing sugar; process until mixture has a crumbly texture, about 10 seconds or so.
- Return nut mixture to food processor, along with almond extract and the egg.
- Process until entire mixture is combined; 15 seconds or so.
- Make one-inch balls from mixture and place on prepared cookie sheet; using the end of a wooden spoon, make an indentation into each cookie.
- Fill each hole with a wee bit of jam; I prefer seedless raspberry, but will use strawberry too-- I find the red jams suit the holiday season, but you can use any jam you want.
- Bake in preheated oven for 15 to 18 minutes, or until golden brown.
Nutrition Facts : Calories 58.9, Fat 3.3, SaturatedFat 1.4, Cholesterol 9.5, Sodium 16.3, Carbohydrate 6.8, Fiber 0.3, Sugar 2.9, Protein 0.8
SURPRISE -FILLED COOKIES
These little gems of cookies are a family tradition. Use any kind of jam you like to fill them. For Christmas, red jam (strawberry or raspberry) and green jam (mint) look cute, but I'm not fond of the taste of mint jelly. But it is festive. But like I said, use whatever floats your boat. :)
Provided by jmelyn
Categories Dessert
Time 49m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 300.
- In medium bowl, combine flour and baking powder. Mix well with whisk and set aside.
- In medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
- Scoop tablespoons of dough, roll into 1-inch-diameter balls and place on ungreased cookie sheets, 1 inch apart. Witht he small end of a melon baller, scoop out the center of the dough balls. Be careful to not scoop all the way through the cookie. Place 1/2 teaspoon of jam in the center of each dough ball. Place scooped out dough back into the bowl to use to form more cookies.
- Bake 22-24 minutes or until light golden brown. Transfer to a cool flat surface.
Nutrition Facts : Calories 1131.9, Fat 48.1, SaturatedFat 29.7, Cholesterol 174.9, Sodium 417.1, Carbohydrate 165.2, Fiber 3, Sugar 89.4, Protein 10.4
GRANDMA'S DATE FILLED COOKIES
These cookies have two layers of delicious and light sugar cookies sandwiched with date filling. I even loved these as a kid, when dates weren't COOL!
Provided by Epi-curious
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Mix in a sauce pan the dates, sugar and TBSP of flour, water, and lemon juice. Cook this for about 5 minutes on a medium heat, until all are blended well.
- Mix together the shortening, sugar, and eggs.
- Stir in the 2 Tbsps. thick cream and l teaspoons vanilla.
- Sift together the 2 1/2 cups of flour, baking soda and salt. Add to shortening mix to form dough.
- Chill dough for at least 1 to 2 hours.
- Roll out dough in thin layers in small batches and cut with round cookie cutter.
- Put mixture (about a tbsp.) in the center between 2 thin cookies pressed together.
- Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned.
Nutrition Facts : Calories 171.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 17.2, Sodium 68.7, Carbohydrate 29.7, Fiber 1.1, Sugar 18.4, Protein 2.1
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