Posted by: Schmitty 10-30-99 2:00 AM
Filled Sugar Cookies
2 3/4 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter
1 cup sugar
2 unbeaten eggs
1 teaspoon vanilla
Sift together flour, baking powder and salt.
In mixer bowl, cream 3/4 cup butter, gradually add 1 cup sugar creaming well.
Add 2 unbeaten eggs and vanilla and continue to beat well.
Blend in dry ingredients.
Chill dough 1 to 1 1/2 hours.
Preheat oven to 400° F.
Roll out dough one third at a time on floured surface to 1/8 inch thickness.
Cut into 2 1/4 inch rounds. Place half of rounds on ungreased baking sheets.
Place a teaspoonful of Filling in center of each round on baking sheet. Top with another round and prick with fork press edges to seal.
Or cut into 3 inch circles and place filling in center and fold to form a half moon.
Bake in a preheated 400 degree oven for 8 to 10 minutes or until lightly browned.
Fillings:
Raisin Peanut: Combine 1 1/4 cups raisins chopped fine, 1/2 cup peanuts chopped fine, 2 tablespoons soft butter, 1/3 cup honey and 1/2 teaspoon cinnamon and mix thoroughly.
Date: Combine 1 1/2 cups cut dates, 1/2 cup sugar and 1/2 cup water in saucepan.
Cook over medium heat until thick; stirring constantly. Remove from heat; add 1 teaspoon grated lemon rind, 1 teaspoon lemon juice and 1/4 cup nuts chopped fine if desired. Cool.
Apricot: Combine 1 1/2 cups cooked apricots, cut in small pieces, 2 teaspoons grated orange rind, 1 tablespoon orange juice, 1/4 cup honey and 1/4 cup sugar. Add 1/4 cup nuts, coconut or dates chopped.
Note: Can used prepared mincemeat filling or any other thick preserves mixed with nuts if desired.