Filled Cookies Recipes

Chocolate Nut-Filled Cookies
 
    2/3 c  Shortening
    2/3 c  Sugar
      2    Eggs
      2 c  Flour, all-purpose
  1 1/2 ts Baking powder
    1/2 ts Salt

Chocolate-Nut Filling:
    1/4 c  Sugar
      1 tb Cornstarch
    1/2 c  Chocolate syrup
    1/4 c  Pecans; chopped
 
Make the Chocolate-Nut Filling first as it needs to cool.

Cream shortening and sugar until light and fluffy; add egg, and beat well.

Add flour, baking powder, and salt; mix well. Chill dough 2 to 4 hours.
 
Roll out dough to 1/8" thickness on a lightly floured board. Cut half of dough into 36 circles with a 2" cookie cutter.

Using a 2" doughnut cutter, cut remaining dough into 36 circles.
 
Place solid circles on lightly greased cookie sheets. In center of each circle, place a teaspoon of Chocolate-Nut Filling; spread almost to the edges. Top with a circle cut with doughnut cutter; seal edges with fork tines.

Bake at 350 degrees for 10 to 12 minutes.
 
For Chocolate-Nut Filling:
Combine the sugar, cornstarch, chocolate syrup, and pecans and cook over low heat until thick and smooth. Cool thoroughly. Yield: about 1 cup.

Filled Peanut Butter Cookies
 
     12 oz (1 Pk) Peanut Butter Morsels
      2 c  Unbleached All-Purpose Flour
    3/4 ts Salt
    1/4 ts Baking Soda
      1 c  Butter or Margarine;
           Softened
    3/4 c  Firmly Packed Brown Sugar
    1/3 c  Granulated Sugar
      1 lg Egg
      1 ts Vanilla Extract
Peanut Butter Filling:
    1/2 c  Finely Chopped Peanuts
      3 ts Honey
      2 ts Milk
    1/4 ts Ground Cinnamon
    2/3 c  Peanut Butter Morsels;
           Unmelted
 
Preheat the oven to 400 Degrees F.

In a pan, melt the peanut butter morsels and set aside.

In a small bowl, combine the flour, salt and baking soda and set aside.

In a large mixing bowl, combine the butter, sugars, egg and vanilla.

Beat on medium speed, of an electric mixer, until creamy.

Blend in the melted peanut butter morsels. Gradually add the flour mixture.

Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheets.

Press in the center of the cookies, with your thumb, and fill the center with 1/4 ts of the peanut butter filling mixture.

Bake for 7 to 10 minutes.
 
For Peanut Butter Filling:
 
Combine the chopped peanuts, honey, milk, and cinnamon in a small bowl, blending well. Stir in the peanut butter morsels.

Filled Molasses Cookies
 
    3/4 c  Brown Sugar
    3/4 c  Shortening
    1/2 c  Molasses
      2 ts Vanilla
    1/3 c  Hot Water
      2 ts Baking Soda
      1 ts Salt
      4 c  Pastry Flour
For Filling:
    1/2 c  Water
      1 c  Sugar
      1 pk Dates
      1 ts Lemon Extract
 
Cream sugar and shortening, add molasses and vanilla. Dissolve soda in hot water and add alternately with flour and salt. Roll thin. Cut with cookie cutter and spread filling on one cookie and put another cookie on top and press edges to-gether.

Bake in a moderate oven (350 - 375).

Filling:
Mix the water, sugar, Dates, and Lemon Extract and cook over low heat until thick and cool.

Johnny Appleseed Filled Cookies
 
    1/2 c  Shortening
      1 c  Sugar
      2 ea Eggs
      2 ts Cream
      1 ts Vanilla
  2 1/2 c  Flour
    1/4 ts Baking soda
    1/2 ts Salt
      1 ea apple butter
 
Mix shortening, sugar and eggs; stir in cream and vanilla.

Stir flour, soda and salt together until well blended; stir into egg mixture. Chill at least 1 hour.

Roll dough about 1/8-inch thick on lightly floured cloth-covered board; cut into 2 1/2-inch rounds. Place half the rounds on lightly greased cookie sheet; top each with a rounded teaspoon of apple butter. Make slits in remaining rounds; place over filled rounds and press edges together. Bake 8 to 10 minutes at 400-degrees. Yield: 2 dozen.

Raisin-Filled Cookies
 
      1 c  Sugar
    1/2 c  Butter
      1 ea Egg
      4 tb Milk
      1 ts Vanilla
      2 c  Flour
    3/4 ts Soda
  1 1/2 ts Cream of tartar
Raisin Filling:
      1 c  Raisins (chopped)
    1/2 c  Sugar
      1 c  Water (boiling)
      1 ea Lemon juice to taste
 
Blend sugar and butter together; stir in unbeaten egg, milk and vanilla.

Sift together flour, soda and cream of tartar; sift into creamed mixture. Add enough flour to roll very thin; cut.

Place on baking sheet; add filling and place a second cookie on top, pressing edges tight. Cut small hole in top. Bake at 375-degrees until done.

For Raisin Filling:
Stir together the raisins, sugar, and boiling water and cook over low heat until thickened. Add the lemon juice and cool.

Yield: 2 dozen cookies.