Filled Cookies
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
For the filling: Mix the sugar and flour in a saucepan, add the raisins, nuts, and water, stir, and cook until thick. Cool before using.
For the cookies: Cream the shortening and sugar, add the salt, well-beaten egg, milk, vanilla, and the flour sifted with the baking powder and soda.
Mix and turn out onto a floured board (dough should be soft), roll very thin, and cut out with a cooky cutter.
Spread half of the cookies with the filling, place the remaining cookies on top, and press the edges together.
Place on greased tins and bake in a moderately hot oven at 375 degrees Fahrenheit for 15 minutes.
Original recipe, verbatim
Filled Cookies
1 egg 1 teaspoonful baking soda
1 cupful sugar 2 teaspoonfuls baking powder
y2 cupful Crisco 3y2 cupfuls flour
yi cupful milk or cream ]4 teaspoonful salt
1 teaspoonful vanilla extract
For Filling
1 cupful chopped raisins yi cupful sugar
1 tablespoonful flour }4 cupful water
yi cupful chopped walnut meats
For cookies. Cream Crisco and sugar, add salt, egg well beaten, milk,
vanilla, and flour sifted with baking powder' and soda. Mix and turn
out on floured baking board. Dough should be soft. Roll very thin and
cut out with cooky cutter. Spread one-half of cookies with filling, then
place remaining cookies on top and press edges together. Place on Criscoed
tins and bake in moderately hot oven fifteen minutes.
For filling. Mix sugar and flour in saucepan, add raisins, nuts,
and water, stir and cook until thick. Cool before using.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.