Easiest Way to Make Tasty Filled Sugar Cookies

Filled Sugar Cookies. This is another tried and true recipe from Grandma. She always made her own jams and jellies and depending on what fruit was in season that was the fruit of choice for these cookies. Top with remaining cut-out cookies, sandwich style. Stir in dry ingredients and mix well. Place over apple filling on cookies, press edges slightly to semi seal.

Continue with remaining dough and apple filling. Beat in milk, vanilla and salt until blended. Stir in flour, baking soda and nutmeg until dough just holds together. You can have Filled Sugar Cookies using 17 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Filled Sugar Cookies

1. It's of Cookie:.
2. You need 1 cup of sugar.
3. It's 1/2 cup of softened butter.
4. It's 2 tsp of baking powder.
5. Prepare 1 tsp of baking soda.
6. Prepare 1/2 tsp of salt.
7. It's 3/4 cup of milk (I used cashew).
8. Prepare 1 of egg.
9. You need 3 1/2 cups of ap flour.
10. Prepare of Filling:.
11. It's 2 cup of chopped raisins.
12. It's 2/3 cup of chopped walnuts.
13. It's 1/2 cup of sugar.
14. Prepare 1/2 cup of water.
15. It's 2 Tbs of ap flour.
16. Prepare 1/2 tsp of cinnamon.
17. You need 1/2 tsp of nutmeg.

Cook together until smooth and thick. Cut out and place on cookie sheet. This is a prune and raisin filled cookie with chopped walnuts added if desired. Cookies are glazed on top and decorated with colored sprinkles.

Filled Sugar Cookies step by step

1. With electric mixer, cream sugar and butter until fluffy.
2. Add powder, soda and salt. Mix.
3. Add beaten egg, milk, and vanilla. Mix.
4. Add flour 1/2 cup at a time, mixing and scraping down the bowl between additions.
5. Wrap in plastic wrap, put back in bowl and refrigerate.
6. Preheat oven 350°.
7. In medium sauce pan add all filling ingredients..
8. Cook over medium-low heat until thickened and liquid is nearly gone.
9. Set filling aside.
10. On clean, dry, well floured surface, roll out cookie dough and cut out cookies..
11. Roll out and cut until all dough is used (about 24 cookies).
12. Place half the cookies on parchment lined baking sheets..
13. Place approximately 1 Tbs of filling in center of each cookie.
14. Cover each with the other cut out cookies and seal edges. Vent the tops with a fork.
15. Bake 12 minutes, rotating once.
16. Cool completely on wire racks. Store in air tight container.
17. You can use dried cranberries, figs or dried plums and any nut combo.

In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. In a bowl, cream sugar and butter together until fluffy. In a separate bowl, combine flour, baking powder, and salt, and add alternately to sugar mixture with milk and vanilla. In a large bowl, cream sugars and butter.