Date Filled Sour Milk Cookies
Submitted by jraya
Heritage-style sour milk cookies filled with a cooked raisin and ground walnut filling brightened by lemon juice. An old-fashioned farmhouse treat rolled, cut, and sealed by hand.
YIELD
4 servingsPREP
50 minCOOK
10 minREADY
60 minThese old-fashioned sour milk cookies come straight from the farmhouse tradition, where lard was the fat of choice and nothing went to waste.
The dough is thick and sturdy, rolled out and cut into rounds that can stand up to a generous spoonful of filling.
That filling is a cooked-down mixture of ground raisins, ground walnuts (or pecans), and lemon juice that tastes like a cross between mincemeat and fruit butter.
Seal two rounds together and bake them quick and hot for cookies with soft centers and lightly crisp edges.
Kitchen Tips
- No sour milk on hand? Add 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes
- Grind the raisins and nuts in a food processor for the smoothest filling
- Seal the cookie edges well with a fork to prevent filling from leaking out during baking
Ingredients
Directions
For cookies: Cream together lard and sugar. Add eggs, sour milk and vanilla.
Mix together dry ingredient.
Add to creamed mixture. Makes a thick, sticky dough.
Roll out and cut out round shaped cookies.
For Filling: Stir sugar and flour together. Add water and cook til thickened.
Stir in lemon juice, ground nuts and ground raisins.
Cool.
Put small amount of filling in center of a cookie.
Top with another cookie and seal edges.
Cook at 400℉ (200℃) for about 10 minutes.
Comments
