Cook Time: 15 minutes
Total Time: 15 minutes
- 3/4 cup butter or margarine (softened)
- 3/4 cup shortening
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 5 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- several tablespoons of milk if the dough seems too dry
- Jam: blackberry, black raspberry, strawberry, red raspberry, plum conserve, apple conserve, or date filling
- For Plum Conserve:
- 8 to 10 fresh, large, ripe plums
- 1/2 cup of water
- 4 cups of sugar
- 2 cups of raisins
- 1 cup chopped walnuts
- 2 tablespoons of lemon juice
- For Date Filling:
- 3 cups chopped dates
- 1/2 cup sugar
- 1 2/3 cups water
- 1 tablespoon lemon juice
Roll out dough. Use either a small round cookie cutter or one large round cutter. Place cookies on an ungreased baking sheet. Put one teaspoon of jam (or other filling) in the middle of the smaller rounds or off to one side of the larger rounds. Place another small round on top of the small rounds; fold the larger rounds in half. Use a fork to crimp the edges together and to poke holes in the top. Bake for 15 minutes, or until light brown.
This recipe makes about six dozen filled cookies.
The recipe can also be used to make cut-out Christmas cookies frosted with colored icing.
For Plum Conserve:
Pit the plums and chop into small pieces. Place in a large saucepan and add the sugar and water. Boil for 10 minutes, stirring constantly. Add the lemon juice, raisins and walnuts and cook for 10 minutes longer, stirring constantly. (Note: Recipe can also be made using 3 cups of chopped apples instead of plums. Add 1/2 teaspoon of cinnamon.) If plum conserve is made specifically for filling cookies, store any that remains in the refrigerator and use on toast or biscuits. The conserve can also be sealed in pint jars. (This recipe makes about three pints.)
For Date Filling:
Put all ingredients into a saucepan and cook over low heat, stirring constantly, until thickened (10 or 15 minutes).
From the book: "Christmas In Dairyland - True Stories from a Wisconsin Farm" (compare prices)
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