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Strawberry-Filled Cookies (A Soft & Chewy Classic!)

The impressive, homemade platter of beautiful and festive "Grandma's" Strawberry-Filled Cookies being served as the centerpiece on a cookie platter at a sophisticated Christmas party.

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

  1. In a large bowl, beat the shortening, white sugar, and brown sugar together with an electric mixer until creamy and smooth.
  2. In a small bowl, mix the milk and vinegar together. Let it stand for 5 minutes to create ‘sour milk’.
  3. Stir the ‘sour milk’, eggs, and vanilla extract into the creamed shortening mixture.
  4. In a separate large bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg.
  5. Gradually mix the flour mixture into the shortening mixture until a dough is incorporated.
  6. Cover the dough and refrigerate until fully chilled, for 2 hours or up to overnight.
  7. When ready to bake, preheat the oven to 350°F (175°C). Prepare ungreased baking sheets.
  8. On a floured surface, roll the chilled dough out to a 1/8-inch thickness.
  9. Cut the dough into 2-inch rounds using a cookie cutter.
  10. Spoon 1 teaspoon of strawberry preserves into the center of half of the cookie rounds.
  11. Cover the preserves with the remaining cookie rounds, creating a sandwich.
  12. Lightly press the edges of the cookies together with a fork to seal them.
  13. Use a knife to cut small criss-cross slits into the top of each cookie.
  14. Arrange the cookies on the ungreased baking sheets.
  15. Bake in the preheated oven for 13 to 15 minutes, until the cookies are golden.
  16. 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/