Strawberry-Filled Cookies (A Soft & Chewy Classic!)
A classic, old-fashioned recipe for ‘Granny’s Strawberry Preserves-Filled Cookies.’ This is a sandwich-style cookie featuring a soft, spiced (nutmeg) dough made with shortening and a homemade ‘sour milk.’ The dough is chilled for at least two hours, rolled thin, and cut into rounds. Half the rounds are topped with a teaspoon of strawberry preserves and then sealed with another round, with the edges crimped with a fork before baking.
Ingredients
- 1 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- ¼ cup milk
- 1 teaspoon vinegar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 6 tablespoons strawberry preserves, or as needed
Instructions
- In a large bowl, beat the shortening, white sugar, and brown sugar together with an electric mixer until creamy and smooth.
- In a small bowl, mix the milk and vinegar together. Let it stand for 5 minutes to create ‘sour milk’.
- Stir the ‘sour milk’, eggs, and vanilla extract into the creamed shortening mixture.
- In a separate large bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg.
- Gradually mix the flour mixture into the shortening mixture until a dough is incorporated.
- Cover the dough and refrigerate until fully chilled, for 2 hours or up to overnight.
- When ready to bake, preheat the oven to 350°F (175°C). Prepare ungreased baking sheets.
- On a floured surface, roll the chilled dough out to a 1/8-inch thickness.
- Cut the dough into 2-inch rounds using a cookie cutter.
- Spoon 1 teaspoon of strawberry preserves into the center of half of the cookie rounds.
- Cover the preserves with the remaining cookie rounds, creating a sandwich.
- Lightly press the edges of the cookies together with a fork to seal them.
- Use a knife to cut small criss-cross slits into the top of each cookie.
- Arrange the cookies on the ungreased baking sheets.
- Bake in the preheated oven for 13 to 15 minutes, until the cookies are golden.
- Let the cookies cool on the baking sheet briefly before removing them to a wire rack to cool completely.
Notes
- This is a classic icebox cookie recipe; the dough must be chilled for at least 2 hours or overnight to become firm enough to roll.
- The recipe uses a homemade ‘sour milk’ (a buttermilk substitute) by combining regular milk and vinegar.
- The cookies are assembled sandwich-style, with the preserves in the middle, and the edges are crimped with a fork before baking.
Find it online: https://cookupjoy.com/strawberry-filled-cookies/