Best Filled Cookies Iii Recipes

OATMEAL PEANUT BUTTER COOKIES III

Steps:

• In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
• In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
• Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
• To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

GRANNY'S FILLED COOKIES

Steps:

• Mix cream cheese and butter well in large bowl until well blended and creamy.
• Add in flour slowly, beating well after each addition. Roll dough into 1-inch balls and wrap well in cellophane. Store in fridge overnight.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll out dough balls flat and place a 1/2 teaspoon full of the jam in the center. Fold sides over and place on ungreased cookie sheet.
• Bake for 13-15 minutes until brown and the jam starts to bubble hard. Cool for 3 minutes and place on cooling rack. Sprinkle with powdered sugar if desired.

FILLED COOKIES I

Steps:

• In a large bowl, cream shortening, white sugar and brown sugar. Beat in the egg and vanilla extract. Combine the flour, baking soda and salt; mix into the sugar mixture until well blended. Divide dough in half, cover and refrigerate for 4 hours.
• To make the filling: Combine dates, sugar, water, lemon juice and salt in saucepan. Cook over low heat until mixture thickens.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut out an even number of 2 1/2 inch circles. Place half of the dough circles 2 inches apart on cookie sheets. Brush circles lightly with water and place a tablespoonful of filling in the center of each one. Place the remaining circles on top and crimp the edges with your fingers or a fork. Make two tiny slits at the top of each cookie and brush the tops with a beaten egg. Sprinkle with sugar.
• Bake 10 to 12 minutes in the preheated oven, or until lightly colored. Let cool on wire racks.

FLAKY CREME-FILLED COOKIES

Steps:

• In a large bowl, combine flour and salt. Cut in cold butter and cream cheese until mixture resembles coarse crumbs. Shape into a disk; wrap in plastic. Refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out with a floured 1-1/2-in. cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Bake 7-10 minutes or until light golden brown. Remove to wire racks to cool completely., Meanwhile, in a large bowl, beat marshmallow creme and softened butter until light and fluffy. Gradually beat in confectioners' sugar., TO MAKE CHOCOLATE-RASPBERRY COOKIES: Beat cocoa into marshmallow creme mixture. Spread on the bottoms of half of the cookies. Spread raspberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar., TO MAKE LEMON-BLUEBERRY COOKIES: Beat lemon extract into marshmallow creme mixture. Spread on the bottoms of half of the cookies. Spread blueberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar., TO MAKE PEPPERMINT COOKIES: Beat peppermint extract into marshmallow creme mixture. (Tint with 1 drop red food coloring if desired.) Spread on the bottoms of half of the cookies; top with remaining cookies. Roll sides in peppermint candies if desired. Sprinkle with confectioners' sugar.

FILLED COOKIES II

Steps:

• Place cream cheese in a mixing bowl, and beat til light and fluffy. Add the rest of the ingredients, except for the fruit preserves, and form into a flat disk. Chill overnight.
• Roll dough out onto a lightly floured board, and cut circles using a medium sized glass.
• In the center of each circle, add 1/2 teaspoon of preserves; crimp edges tightly together. Natural preserves have a tendency to spill out due to the lower sugar content, but still make a great cookie.
• Bake at 375 degrees F (190 degrees C) for 15 to 17 minutes.

PINWHEEL COOKIES III

Steps:

• Blend together shortening, 1 cup white sugar, and brown sugar. Add eggs, vanilla, flour, salt, and soda. Mix well, and set dough aside.
• To Make Filling: In a saucepan, combine dates, sugar, water and nuts. Cook over medium heat until thick. Cool filling. If necessary, add water until mixture can be spread easily on the dough.
• Divide dough into 4 parts. Roll out each piece on a floured surface to 1/2 inch thick. Spread with cooled, not cold filling. Roll up jelly-roll style. Close ends and place rolls on cookie sheets. Refrigerate until cold.
• Slice chilled rolls, and bake at 400 degrees F (205 degrees C) for 10 minutes.