Tuesday, July 7, 2015

Italian Cranberry Filled Cookies

Recipe from Linda Lee.

"I’ve made this recipe once and they were good but . . .the filling I thought was too involved. I’m more inclined to buy a prepared filling next time…Isn’t there a chocolate filling out there? My Italian relative from Canada uses it for her cookies."

makes: 5-6 dozen

6 eggs, well beaten
1-1/2 cups granulated sugar
8 ounces melted butter, not margarine
7-1/2 cups sifted flour
3 teaspoons baking powder
one small pound cake, crumbled
¾ can cranberry sauce (not berries)
¾ cup apple butter
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
2 teaspoons ground cinnamon
grated lemon zest
nuts, optional

Combine all the dough ingredients until mix thoroughly it's a little sticky (you might want to refrigerate so it is easier to handle). Combine all the filling ingredients. Put dough into cookie press. Make long rows down the length of the cookie sheet. Spread filling down the middle of each row then put another row on top to cover the filling. Bake at 375 for about 12 minutes. Slice on the diagonal into 2 -3 inch pieces.

Notes: raise oven rack; [cookie] press filled once should make six strips: I can't remember if I greased the sheets - I think I checked other cookie press recipes and whatever they suggested I did.

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