July 18, 2019

What’s Cooking? Grandmother’s filled cookies…

ˇBy Lucy McCullough

This recipe was handed down from my Grandmother.

I remember baking them as a child and wondering what it meant to “add flour to roll.” My mother and I worked out the amount to start with, but in the final stages you will need to “add flour to roll” (just enough flour to form the dough and not too sticky, yet the dough should remain soft). You can fill the cookies with either the date filling or the raisin filling below.

These cookies are a treat in the lunch box, as a snack, as a dessert, in a picnic and especially welcome out on the trail while hiking or after a ski.

Filled Cookies


Cream together: 1 cup sugar, ½ cup butter.

Add: 1 large egg, ½ cup cream or half-and-half, 1 teaspoon vanilla

Sift together and add: 1 teaspoon baking powder, 3 ½ cups flour, ½ teaspoon salt.

Mix and turn out on a floured board. Dough should be soft. Roll very thin and cut with a 3-inch biscuit cutter. NOTE: Roll cookies out using a mixture of sugar and flour.  Spread half the cookies with the filling. Place the remaining cookies on top and press edges together.  Place on a greased baking sheet and bake at 350 degrees 10-12 minutes or up to 15 minutes depending on the size and thickness.

Date filling:

In a saucepan bring to a boil: 8 ounce package (1 ½ cups) pitted dates cut up, 1 cup water, 1/3 cup sugar, ¼ teaspoon salt.

Simmer about 4 minutes, stirring. Cool. Add ¼ cup broken walnuts (if desired).

Raisin Filling:

Cook until thick and then cool:  1 cup chopped raisins, 1 tablespoon flour, ½ cup sugar, ½ cup water. After cooled, add ½ cup chopped walnuts (if desired).  Note: My grandmother always added 1 tablespoon of vinegar and 1 teaspoon of vanilla to her raisin filling.

Let’s eat!

Lucy McCullough and her husband, Jim, started Catamount Outdoor Family Center on the family farm in 1978 and have been operating Catamount’s B&B since 1996.

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