Filled Cookies

One of my favorite recipes since Terry was a baby.  A neighbor, Louise Green, found it in the Good Housekeeping magazine and shared it with me.  It makes a very soft cookie, especially when using pineapple filling. – Jeanne

INGREDIENTS

• 5 cups flour
• 2 teaspoons baking powder
• 1 teaspoon soda
• ½ teaspoon salt
• 1 cup soft shortening
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup thick sour cream

Pineapple filling

• 6 tablespoons granulated sugar
• 4½ teaspoons cornstarch
• 1 tablespoon Lemon juice
• 1½ cups canned crushed pineapple

Date filling

• 2  (7½ oz. pkg.)  dates                    
• ½ cup granulated sugar                  
• ¾ cup light corn syrup                    
• 1 tablespoon grated orange rind
• ¼ teaspoon salt
• ¼ cup orange juice

Mincemeat filling

• ¼ cup granulated sugar                  
• 1 tablespoon cornstarch 
• ½ teaspoon lemon juice
• 1½ cups canned or prepared packaged condensed mincemeat

INSTRUCTIONS

Oven temp: 425°
Time: 8 to 10 min.
Yield: 4 to 5 dozen

Sift together dry ingredients.  Mix until creamy: sugar, shortening, eggs and vanilla.  Mix in sour cream, then flour mixture, a little at a time.  Chill until easy to handle. 

Heat oven to 425°.  On lightly floured, cloth-covered board, roll dough to 1/8 inch thickness; cut with 3-inch round, scalloped, or star cutter. Place half of rounds on ungreased cookie sheet; place a rounded teaspoon of filling on center of each.  Top with remaining rounds, with centers cut out if desired.  Press edges together with fingers or floured fork.  Bake until golden.

Filling: Simmer all ingredients, stirring until thick.  Cool.