Italian Christmas Cookies (Filled)
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
2 dozen
- Serves:
- 24
ingredients
- 3 1⁄2 cups pastry flour
- 1⁄2 cup flour
- 1⁄8 teaspoon salt (says a pinch)
- 1⁄2 cup shortening
- 1⁄3 cup shortening
- 1⁄2 cup sugar
- 1⁄3 cup sugar
- 1⁄2 cup water
- 2 tablespoons sugar
- 1⁄2 cup walnuts, finely chopped (pecans work too)
- 1⁄2 cup raisins, ground (in a food processor)
- 1 tablespoon water (optional)
- 1 cup powdered sugar, sifted (optional)
- 1⁄2 teaspoon vanilla (optional)
directions
- Sift together flours and salt.
- Cut shortening into flour mixture.
- Melt 1/2 + 1/3 cup sugar in 1/2 cup water and pour into flour mixture and mix.
- Roll out and cut into circles the size of a large can like fruit comes in, about 2 1/2 inches in diameter.
- Make the filling by mixing together nuts, 2 tbsp sugar, and raisins.
- Place a tablespoonful of filling on one side of each circle.
- Wet the edges of the circle, fold over (should look like a half moon), and seal with a fork.
- Prick the top of all assembled cookies with a fork to vent.
- Bake at 400F for 7-10 minutes, until just turning golden.
- Let cool.
- Dust lightly with powdered sugar or make frosting by mixing 1 tbsp water, powdered sugar, and vanilla. If desired, frosting may be tinted with food coloring and sprinkles may be put on cookies immediately after frosting.
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Reviews
-
My own mom used to make cookies like this, though I was always frustrated with her 'recipes' that called for a teacup of this & a smidgen of that! Still, she was a great cook! I followed your recipe right on down, although I didn't frost these little gems! They are absolutely some of the best tasting cookies I've ever had, & these were included in a huge neighborhood cookie exchange! I look forward to making these (using mincemeat) during the end-of-year holidays! Many thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]