Recipe: Filled Sugar Cookies with Variations

Filled Sugar Cookies
Source: Clabber Girl

1/2 cup shortening
1 cup sugar
2 eggs -- well beaten
1 teaspoon vanilla
2 3/4 cups sifted flour
3 teaspoons Baking Powder
1/2 teaspoon salt

Cream shortening, add sugar gradually, creaming until light and fluffy.

Add eggs and vanilla and mix well.

Sift flour, Baking Powder and salt together; add to creamed mixture forming a soft dough.

Chill in refrigerator.

Roll out and cut rounds of dough with cookie cutter.

Place teaspoonful of filling in center of each.

Cover with another round of dough cut with doughnut cutter.

Bake on greased baking sheet in moderately hot oven (400F.) 15-20 minutes.

Filling:
Mix 1 cup raisins (cut fine), 3/4 cup dried figs (cut fine), 1/2 cup sugar, 2 teaspoons flour, and 1/4 teaspoon salt. Pour 1 cup hot water over mixture. Add 2 teaspoons grated orange peel; cook until thick. Cool before using.

Variations:

Plain Sugar Cookies: Cut with fancy cutter and sprinkle with granulated or colored sugar.

If desired, garnish with candied fruit.

Butterscotch Cookies: Substitute 1/2 cup finely packed light brown sugar for granulated sugar.

Coconut Cookies: Sprinkle 1/2 cup coconut over top of cookies before baking.

Nut Cookies: Sprinkle thickly with 3/4 cup chopped peanuts or other nuts.

Fruit Cookies: Add 3/4 cup chopped raisins, dates, or prunes to flour mixture.

Spice Cookies: Sift 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground allspice with the flour. Omit vanilla.