Thursday, July 28, 2011

FRUIT FILLED COOKIES

1/2 cup butter, softened
1/2 cup solid shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 cups all-purpose flour
3/4 cups whole-wheat flour
1/2 tsp baking soda
1 tsp salt

In a large mixing bowl, mix together the butter, shortening, granulated sugar, brown sugar, and eggs.

Combine the all-purpose flour and whole-wheat flour in a small bowl. Stir in the baking soda and salt. Stir the flour mixture into the butter mixture until combined. Shape the dough into a couple of rolls of about 1 1/2-inch diameter. Wrap the rolls in plastic wrap and refrigerate for at least 3 hours.

Before time to remove dough rolls from refrigerator, make the following FRUIT FILLING*:
1 cup dried apricots, cut-up
1 tbsp raisins, optional
1/2 cup sugar
1/2 cup water
1 cup chopped walnuts

Combine all ingredients in a small saucepan; cook and stir over low heat, about 5 minutes or until thick. Remove from the heat and stir in the chopped walnuts.

Preheat oven to 400 degrees.

To Assemble Cookies:
Cut one of the dough rolls into 1/8-inch slices. Place slices slightly apart on an ungreased baking sheet. Spoon 1/2 teaspoon of the fruit filling onto each slice then top with another slice from the other roll. Using a fork, seal the edges together to hold the filling in. Bake 8 to 10 minutes until golden brown.

Yield: 5 dozen cookies

*Optional Mincemeat Filling instead of fruit filling: 1/2 cup prepared mincemeat, 1/4 cup chopped pecans, and 2 tablespoons maraschino cherries that have been chopped.

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