Italian Filled Cookies 2
2 cups all-purpose flour
4 tbsp shortening
4 tbsp sugar
3 tsp baking powder
pinch of salt
l/2 cup milk
1/2 tsp vanilla
Filling Ingredients follow
Mix dry ingredients together well. Beat eggs well with milk and add vanilla. Mix with dry ingredients and blend well. Refrigerate until filling is assembled.
Chocolate Filling: l large bag of chocolate chips, l cup finely chopped walnuts and one can sweetened condensed milk. Slowly cook filling in pan until chocolate melts. Cool.
Ez Date Filling: l cup chopped dates, l/2 cup sugar, l tablespoon flour, l/2 cup water, l/2 cup chopped walnuts. Slowly cook filling in pan until it thickens. Cool.
Jam Filling: 1 small jar strawberry, raspberry or apricot jam, 6 oz. bag chocolate chips, l/2 cup chopped walnuts, 1 tsp. cinnamon, l teaspoons lemon peel or flavoring. Blend and place in refrigerate or until ready for use.
Preheat oven to 350 deg F. Lightly spray a cookie sheet with baking or non-stick cooking spray or line with parchment paper.
Divide dough into 2 parts, Roll out one piece at a time. Cut with a 2 inch cookie cutter. Place filling of choice or on half of cut out cookie and fold other half over so it meets other side. Seal edges and
bake 350 degrees for about 20-25 minutes or until lightly browned.
**You can also roll dough into a rectangle about 14x11” and spread filling over all, and roll up jellyroll style pinching ends together. Bake pinched edge down, When you slice it, it will have a swirl-effect appearance
3 dozen cookies