You can use all different fillings, my Grandmother always used raisin filling. Cover raisins with water and cook until tender. Add a teas. vanilla and thicken with corn starch. Cool before useing. It is good to make the fillings up a day ahead. A good variation on this filling is to add finely chopped or ground walnuts and flavor with lemon to taste. Another one of our family favorites is crushed pineapple filling. Make it basicly the same way. Enjoy


  • 2 Cups Sugar
  • 1 Cup Butter
  • 3 Eggs (slightly beaten)
  • 1 Teaspoon Vanilla
  • 1 Cup Buttermilk (1 Teaspoon soda desolved in it)
  • 2 Teaspoons Bakeing Powder
  • 1/4 Teaspoon Salt
  • Flour for a soft dough
  • Cookie cutters 2 sizes


Cream sugar and butter. Add eggs, vanilla and remaining ingredients. Stir in enough flour so as to be able to spoon out a workable amount onto a well floured work surface. Knead in more flour, just enough to be able to roll out. Try not to stiffen the dough any more than necessary. Cut the bottoms, (useing the smallest cutter) placeing them on a cookie sheet. Now spoon filling on to the uncooked dough. Next cut the tops (useing the largest cutter) use these to cap the filled cookies. Bake at 350 until done. Cool before storing. Do not layer. These cookies are best the next day.

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Submitted 6/13/05.
Source: This recipe was my Grandmothers, it is very old.
Submitted By: Darlene Frye
Dough for Filled Cookies