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Home Fig Bar With Pecans

Filled Cookies - Fyldte Småkager Recipe

Ingredients

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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hopscotch CA

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