Filled Sugar Cookies
Submitted by thelma
Old-fashioned filled sugar cookies with a cooked raisin and nut filling sandwiched between two thin, almond-scented sugar cookie rounds. A classic heirloom cookie recipe.
YIELD
24 servingsPREP
20 minCOOK
10 minREADY
2 hrsThese are the kind of cookies your grandmother might have pulled from a cookie tin at the holidays. Two thin, tender sugar cookie rounds with a hint of almond extract sandwich a thick, jammy filling of cooked raisins, sugar, and chopped nuts.
The filling gets cooked on the stovetop until it thickens into a sticky, spreadable paste. Cooling it completely before assembling is a must, otherwise it melts through the delicate dough. Spread it almost to the edges of the bottom cookie, press the top circle on, and seal with a fork.
The dough chills for at least two hours, which firms up the butter and makes rolling to ⅛ inch thickness much easier. Don’t skip this. Warm dough sticks to everything and tears when you try to lift the cut circles.
Pro Tips
- Roll the dough between two sheets of parchment to prevent sticking without adding excess flour, which toughens the cookies.
- Use a doughnut cutter with the center piece for the bottom circles (solid) and without it for the tops (with a peek-a-boo hole showing the filling).
- Press the fork tines firmly around the edges to seal. Any gaps will let the filling bubble out during baking.
- These keep well in an airtight container for up to a week. The filling actually improves as it softens into the cookie.
Variations
- Use chopped dates or figs instead of raisins for the filling.
- Add a teaspoon of cinnamon to the filling mixture for a spiced version.
- Skip the sugar sprinkle and drizzle cooled cookies with a thin powdered sugar glaze instead.
Ingredients
Directions
*if using self-rising flour, omit baking soda and cream of tartar.
Mix powdered sugar, margarine, vanilla, almond extract and egg.
Stir in remaining ingredients except granulated sugar.
Cover and refrigerate at least 2 hours.
Cook raisins, sugar, nuts and water, stirring constantly, until mixture thickens; cool.
Roll dough ⅛ inch thick.
Cut into 24 circles with 2½ inch doughnut cutter that has center removed.
Replace center and cut out 24 circles with doughnut cutter.
Place whole circles on lightly greased cookie sheet.
Top with raisin mixture, spreading almost to edges.
Top with remaining circles.
Press edges together with floured fork.
Sprinkle tops with granulated sugar.
Bake 8 to 10 minutes or until light brown; cool.
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