cookies, desserts
Filled Cookies
Source:
Mom's Black Book
URL: http://nalbone.us/recipes/
Servings: 18
Yield: 18 cookies
Preparation Time: 3 hours
Start to Finish Time: 3 hours 15 minutes
This is another recipe that only had ingredients listed. For the directions, I relied heavily on an Oct 1, 1959 Coaticook Observer article for Rasin-Filled Folds.
Ingredients
- Cookie
- 2 packages active dry yeast, dissolved in warm milk
- 5 cups sifted all-purpose flour
- 1 pound margarine
- 1 cup sour cream
- 5 egg yolks
- Filling
- 5 cups chopped pecans
- 3/4 cup bread crumbs
- 1 cup sugar
- 2 teaspoons cinnamon
- 1/2 cup seedless raisins, chopped
- 2 eggs
- 2 tablespoons lemon extract
- 2 tablespoons milk
Directions
- Dissolve yeast in warm milk. Let stand 10 minutes.
- Combine half the flour, yeast mixture, margarine, sour cream and egg yolks together. Beat until smooth and elastic.
- Work in additional four to make a soft dough.
- Turn dough out on a floured board or canvas and knead until smooth and elastic. Place in a greased bowl. Grease top. Cover and let rise in a warm place, free from draft, until doubles in bulk. About 1 hour.
- Punch down dough. Turn out onto lightly floured board or canvas, and knead until smooth.
- Divide dough into 2 equal portions. Shape each portion into a smooth ball. Cover with a tee towel and let rest 10 minutes.
- In the meantime, combine bread crumbs, sugar, cinnamon, raisins, slightly beaten eggs, lemon extract and milk.
- Roll out each ball of dough into a 9x13 1/2-inch rectangle. brush with soft butter.
- Spread center 1/3 of dough, lengthwise, with a quarter of
the filling mixture.
Fold 1/3 of the dough over the filling and brush with butter and spread with a similar amount of the filling mixture. - Spread remaining 1/3 of the dough over and seal the edges.
- Cut into nine 1 1/2-inch slices. Arrange the slices. with the seam side down, well apart on a greased cookie sheet.
- Repeat with remaining ball of dough and filling. Grease tops. Cover with a tea towel. Let rise in a warm place, free from draft, until doubled in bulk - about 35 minutes.
- Brush tops with a mixture of slightly beaten egg yolk and i
tablespoon water.
Bake in a moderately hot oven (375 degree) 12 - 15 minutes. Serve warm or reheated.
Per Serving (excluding unknown items): 649 Calories; 48g Fat (64.9% calories from fat); 9g Protein; 49g Carbohydrate; 4g Dietary Fiber; 89mg Cholesterol; 296mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 9 Fat; 1/2 Other Carbohydrates.