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Filled Cookies

  • 0sPrep Time
  • 18m Cook Time
  • 18m Ready In

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  • Cuisine : World
  • Course : Dessert

About forty 2-inch cookies In addition to the fillings here, these cookies may be filled with Chopped Fruit Filling, Toasted Walnut or Pecan Filling, Nut Fillings, or any thick preserve.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 sticks (8 oz or 225g) unsalted butter, softened
    • ⅔ cup (130g) sugar
    • 1 ½ teaspoons vanilla or almond extract
    • (Finely grated zest of 1 lemon)
    • 1 large egg
    • 2 ½ cups (315g) all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon baking powder
    • (Colored sprinkles, decorating sugar, or nonpareils)
    Sub-recipe steps
    1. Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: 2 sticks (8 oz or 225g) unsalted butter, softened; ⅔ cup (130g) sugar
    2. Add and beat until combined: 1 ½ teaspoons vanilla or almond extract; (Finely grated zest of 1 lemon)
    3. Beat in: 1 large egg
    4. Stir in until blended: 2 ½ cups (315g) all-purpose flour; ½ teaspoon salt; ¼ teaspoon baking powder
    5. Divide the dough into thirds, shape into disks, and wrap in plastic. Refrigerate for at least 1 hour or for up to 1 day.
    6. Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
    7. Working with 1 portion of dough at a time, roll out ¼ inch thick. Cut out cookies using 2- or 3-inch cutters and arrange about 1 inch apart on the prepared baking sheets. Gather the scraps and reroll one time to cut more cookies. If desired, sprinkle the cookies very lightly with: (Colored sprinkles, decorating sugar, or nonpareils)
    8. Bake until the cookies are lightly colored on top and slightly darker at the edges, 10 to 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. If desired, decorate the cooled cookies with: (Royal Icing)

Let's Prepare

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  • 1 Rolled Sugar Cookies or Vanilla Icebox Cookies

Let's Cook

  1. Step 1.

    Prepare the dough for: Rolled Sugar Cookies or Vanilla Icebox Cookies

  2. Step 2.

    Preheat the oven to 350°F. Line 2 baking sheets or cookie sheets with parchment paper.

  3. Step 3.

    Form the dough into 1-inch balls and make an imprint with your thumb to hold a filling, as shown. Or roll out the dough on a lightly floured work surface to ⅛ inch thick and cut into 2-inch rounds.

  4. Step 4.

    For turnovers, use a single round of dough for each cookie and a scant 1 teaspoon filling; fold over and seal the edges firmly by pressing them with a floured fork.

  5. Step 5.

    For closed tarts, use 2 rounds of dough for each cookie; place 1 teaspoon filling on one and cover with the other, then seal.

  6. Step 6.

    For see-through tarts, use 2 rounds of dough for each cookie, cutting a hole in the center of half of the rounds with a small round cutter. Place 1 teaspoon filling on the bottom dough rounds, and cover with the cut-out rounds. Seal the outer edges in the same way.

  7. Step 7.

    Place cookies 1 inch apart on the baking sheets. Bake until lightly browned and set, 15 to 18 minutes, switching oven racks and rotating the sheets halfway through. Let cool for 2 to 3 minutes on the sheets, then transfer to wire racks to cool completely.

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