Soft sugar cookies or filled cookies

Soft sugar cookies or filled cookies

Ingredients/Components

• sugar - 3/4 c
• salt - 1/4 tsp
• flour
• water - 3/4 c
• nutmeg - 1/8 tsp
• buttermilk - 1/2 c
• baking powder
• pinch of salt - 1 item
• dried apricots
• raisins - 1 c
• lemon juice - 2 Tbsp
• grated lemon rind - 1/2 tsp
• egg, beaten - 1 item
• butter or shortening - 1/2 c
• Cream the shortening
• soft chopped dates - 1 c

How to make soft sugar cookies or filled cookies:

Sift flour, baking powder, salt and nutmeg. Cream the shortening. Gradually add sugar; beat until fluffy. Add egg and beat well. Add flour mixture with milk alternately and beat well. Chill thoroughly. Roll 1/4-inch thick. Place on greased sheet. Bake at 400° for 12 minutes. Makes 3 dozen, 3-inches in diameter.

For Filled Cookies: Use original recipe. Place 1/2 of cut-outs on lightly greased baking sheet. In center of each, place 1 teaspoon of cooled fruit filling and then cover with another cut-out.Fruit Filling:1 c. sugar1 Tbsp. flour1 c. raisins1 c. soft chopped dates2 Tbsp. lemon juice1/2 tsp. grated lemon rind pinch of salt3/4 c. water Apricot Filling:1/2 lb. dried apricots1/3 c. sugar1 c. water Fruit Filling: Blend sugar and flour. Combine with remaining ingredients in saucepan. Cook over low heat, stirring constantly, until well blended and thick. Mixture should boil 3 minutes.

Any tart firm jelly or preserve would be suitable to use for filling in a stuffed cookie.

Apricot Filling: Wash apricots and place in saucepan with sugar and water. Heat to boiling. Reduce heat, cover and simmer 45 minutes. Cool, drain off juice and save. Press fruit through coarse sieve. If filling is too thick to spread, thin with juice.

Recipe categories: Cookie and brownie, Sugar cookies.