Cherry Filled Cookies
My friend, Mary, shared her recipe for raisin filled cookies. My family doesn’t like raisins so I opted to use some homemade cherry pie filling from the Farmer’s Market. They are delicious!! I have included Mary’s recipe for the raisin filling so if you prefer raisin filling, I would try this because the dough is absolutely scrumptious! I didn’t think it was going to make many but I ended up with 18 filled cookies so it made many more than I thought. Thanks, Mary, for sharing your family recipe and allowing me to share it with others!
1 cup butter ( I softened it.)
2 cups sugar
1 1/2 tsp. vanilla
1/2 cup milk
5-6 cups flour (I used 6 cups + additional flour for rolling out dough)
2 tsp. baking soda
3 tsp. cream of tartar
1/2 tsp. nutmeg
1/2 tsp salt
In a mixer,cream butter and sugar.
Add eggs and vanilla. Mix.
Stir together flour, soda, salt, nutmeg and cream of tartar in a bowl.
Alternately add flour mixture and milk.
On a floured surface, roll out dough. Cut dough into circles. I placed 6 dough circles on a cookie sheet lined with parchment paper. The recipe doesn’t say to use parchment paper, but I opted to use it.
Place 1-2 Tbsp. filling onto dough.
Cover each circle with another circle of dough and using my cut and seal cookie cutter, I pressed down and the edges were crimped. If you do not have a cut and seal circle cutter, use the tines of a fork to crimp together.
Bake in a 350 degree oven for 10-12 minutes. ( I baked mine for 12 minutes.)
(Mary’s recipe says not to overbake. They are very light in color but the bottoms are nicely browned.)
If you prefer the raisin filling, this is Mary’s filling recipe:
3 cups raisins
1 1/2 cups water
1 cup sugar
1 Tbsp. butter
2 Tbsp. flour
Cook raisins in water until tender.
Add sugar and butter, stir well and remove from heat.
In a separate bowl, mix eggs and flour with a wire whisk until smooth.
Stir slowly into cooked raisins.
Cook slowly, stirring constantly until mixture thickens and bubbles.
Use 1-2 Tbsp. filling for each cookie.