Wednesday, December 16, 2009

Cherry & Orange Filled Cookies

I wanted to do something different for the recipe/cookie exchange last week, so I decided to do some experimenting and came up with this variation on my Grandma's raisin-filled cookies.

1 cup dried cherries, ground (I use my food processor)
3/4 cup sugar
1/4 cup orange juice
1/2 cup water
1 Tbsp. cornstarch
1/8 tsp. orange zest

In a saucepan, mix sugar and cornstarch together, then add cherries, orange juice, water and zest. Bring mixture to a boil and then reduce heat and simmer and stir until thickened and is the consistency of a soft jam. Remove from heat and cool.

SUGAR COOKIES (Mom Pulsipher):
1 cup shortening
2 cups sugar
4 eggs
2 Tbsp. cream
2 tsp. vanilla
4 tsp. baking powder
1 tsp. salt
4 1/2 cups flour

Cream sugar and shortening. Add eggs, cream, and vanilla. Mix well. Add dry ingredients. Roll dough out to about 1/8" and cut into circles the size cookie you want, using a slightly larger-sized circle for the top (2 1/8" for bottom and 2 3/8" for top). Place approximately 1 Tablespoon of filling in the center of each cookie and top with the larger circle. Seal around the edges with the tines of a fork. Cut a slit in the top to let the steam escape. Bake at 350 until light brown, 11-12 minutes depending on the size of your cookies. Makes approximately 3 dozen cookies.

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