Refrigerator Filled Cookies
Filling between two cooky slices makes a little mound that gives cooky an island shape.
Ingredients
| 0.5 cup | 120 ml | shortening (part butter or margarine) |
| 1.25 cups plus 2 tbsp | Gold Medal Flour | |
| 0.25 cup | 60 ml | granulated sugar |
| 0.25 cup | 60 ml | brown sugar (packed) |
| 1 | egg | |
| 0.25 tsp | 1.3 ml | baking soda |
| 0.5 tsp | 2.5 ml | salt |
| — | Fruit or Mincemeat Filling |
Instructions
Mix shortening, sugars, and egg thoroughly. Measure flour by dipping method (p. 5) or by sifting. Blend flour, soda, salt; stir into shortening mixture. Mix with hands. Press and mold into a long smooth roll about 1½″ in diameter. Wrap in waxed paper; chill several hours or overnight. Heat oven to 400° (mod. hot). With a thin, sharp knife, cut ⅛″ thick slices. (Chill half the dough while cutting the other half.) Place a little apart on ungreased baking sheet. Put ½ tsp. Filling on each cooky. Put another cooky on top. Bake 8 to 10 min., or until lightly browned. Makes 2½ doz. cookies.
Note: If you use Gold Medal Self-Rising Flour, omit salt, reduce soda to ⅛ tsp.
Fruit Filling: Cook ½ cup chopped dates, apricots, figs, or whole raisins; ¼ cup sugar; ¼ cup water together about 5 min. until thick. Remove from heat. Stir in ½ cup chopped walnuts.
Mincemeat Filling: Mix ¼ cup mincemeat, 2 tbsp. nuts, and 1 tbsp. maraschino cherries (cut in quarters).