Recipe: Johnny Appleseed's Filled Cookies (Parade magazine, 1960's)
Desserts - Cookies, Brownies, BarsJOHNNY APPLESEED'S FILLED COOKIES
1/2 cup soft shortening
1 cup sugar
2 eggs
2 tablespoons cream
1 teaspoon vanilla
2 1/2 cups sifted enriched flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup thick apple butter
Mix shortening, sugar and eggs thoroughly. Stir in cream and vanilla.
Stir flour, baking soda and salt together until thoroughly blended. Stir
into egg mixture. Chill at least 1 hour.
Heat oven to 400 degrees F.
Roll dough about 1/8-inch thick on lightly floured cloth-covered board. Cut rounds with floured cookie cutter 2 1/2-inches in diameter.
Place half the rounds on lightly greased baking sheet. Top each with a rounded teaspoon of thick apple butter. Make slits in remaining rounds; place these over filled rounds. Press edges together with tines of a fork.
Bake 8 to 10 minutes.
Makes about 2 dozen cookies
Source: Parade magazine, Sunday, Apr 1, 1962
1/2 cup soft shortening
1 cup sugar
2 eggs
2 tablespoons cream
1 teaspoon vanilla
2 1/2 cups sifted enriched flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup thick apple butter
Mix shortening, sugar and eggs thoroughly. Stir in cream and vanilla.
Stir flour, baking soda and salt together until thoroughly blended. Stir
into egg mixture. Chill at least 1 hour.
Heat oven to 400 degrees F.
Roll dough about 1/8-inch thick on lightly floured cloth-covered board. Cut rounds with floured cookie cutter 2 1/2-inches in diameter.
Place half the rounds on lightly greased baking sheet. Top each with a rounded teaspoon of thick apple butter. Make slits in remaining rounds; place these over filled rounds. Press edges together with tines of a fork.
Bake 8 to 10 minutes.
Makes about 2 dozen cookies
Source: Parade magazine, Sunday, Apr 1, 1962
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