Filled Sugar Cookies


2 3/4 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter
1 cup sugar
2 unbeaten eggs
1 teaspoon vanilla

Sift together flour, baking powder and salt.

In mixer bowl, cream 3/4 cup butter, gradually add 1 cup sugar creaming well.
Add the 2 unbeaten eggs and vanilla and continue to beat well.

Blend in the dry ingredients. Chill dough 1 to 1 1/2 hours.

Roll out dough one third at a time on floured surface to 1/8 inch thickness.
Cut into 2 1/4** inch rounds. Place half of rounds on ungreased baking sheets.
** May cut into 3 inch circles and place filling in the center and fold to
form a half moon.

Place a teaspoonful of Filling in the center of each round on baking sheet.
Top with another round and prick with fork press edges to seal.

Bake in 400 degree oven for 8 to 10 minutes or 'til lightly browned.
 

Fillings:
Raisin Peanut: Combine 1 1/4 cups raisins chopped fine, 1/2 cup peanuts
chopped fine, 2 tablespoons soft butter, 1/3 cup honey and 1/2 teaspoon
cinnamon and mix thoroughly.

Date Filling: Combine 1 1/2 cups cut dates, 1/2 cup sugar and 1/2 cup water in saucepan. Cook over medium heat until thick; stirring constantly. Remove from heat; add 1 teaspoon grated lemon rind, 1 teaspoon lemon juice and 1/4 cup nuts chopped fine if desired. cool.

Apricot filling: Combine 1 1/2 cups cooked apricots, cut in small pieces,
2 teaspoons grated orange rind, 1 tablespoon orange juice, 1/4 cup honey
and 1/4 cup sugar. Add 1/4 cup nuts, coconut or dates chopped.

Can used prepared mincemeat filling or any other thick preserves
mixed with nuts if desired.

Schmitty

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