Filled Cookies - Fyldte Småkager
From hopscotch 13 years agoIngredients
- 1 cup soft butter shopping list
- 2 cups brown sugar -- packed shopping list
- 2 eggs shopping list
- 3½ cups flour -- sifted shopping list
- ½ teaspoon salt shopping list
- 1 teaspoon baking soda shopping list
- ½ teaspoon baking powder shopping list
- ¼ teaspoon cinnamon shopping list
- ½ cup milk shopping list
- 1 teaspoon vanilla shopping list
- Filling shopping list
- 1 cup soft butter shopping list
- 2 cups sugar shopping list
- 2 eggs shopping list
- 2 teaspoons lemon extract shopping list
- 6 cups flour -- sifted shopping list
- 6 teaspoons baking powder shopping list
- 1 cup milk shopping list
- Filling shopping list
- powdered sugar shopping list
- ½ cup light corn syrup shopping list
- 1 tablespoon butter shopping list
- ½ teaspoon cinnamon shopping list
- 1 cup poppy seeds shopping list
- ½ teaspoon lemon rind -- grated shopping list
- ½ cup raisins -- ground shopping list
- ¼ teaspoon ginger shopping list
- 2 tablespoons unsweetened chocolate -- grated shopping list
- 1 pound dates -- ground shopping list
- 1 cup sugar shopping list
- 1½ cups light corn syrup shopping list
- ½ cup orange juice shopping list
- 2 tablespoons orange rind -- grated shopping list
- ½ teaspoon salt shopping list
How to make it
- PASTRY DOUGH I
- Cream butter and sugar, add eggs and beat well.
- Stir in the remaining ingredients, except filling.
- Set aside a small dish of batter.
- Drop the remainder by teaspoonful on a greased cookie sheet. Make a well with the bowl of a spoon in each mound of cookie dough.
- Place a teaspoonful of filling in each well and drop a small dab of the reserved batter on top of the filling.
- Bake 12 to 15 minutes in a preheated 375º oven.
- PASTRY DOUGH II
- Cream butter and sugar. Add eggs and lemon extract in 3 or 4 additions, beating well after each.
- Sift in the flour and baking powder.
- Add milk gradually and beat after each addition.
- Divide dough into 4 equal parts and chill.
- Roll out 1/8 inch thick and cut into rounds. Place half the rounds on greased and floured cookie sheets.
- Place filling generously on each. With a small cookie cutter take centers out of remaining rounds, leaving thin rings of dough.
- Place one ring over each filled whole round.
- Press edges of each cookie firmly together.
- Dust tops with powdered sugar.
- Bake 15 minutes in a preheated 375º oven.
- POPPY-SEED FILLING
- Cook all ingredients except chocolate over low heat, stirring until thick. Add chocolate and stir until it is melted.
- DATE FILLING
- Mix all ingredients and simmer over low heat until thick, stirring continually to prevent scorching.
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