Italian Stuffed Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
Recipe Summary
Prep Time: 55 minutes
Cook Time: 25 minutes @ 375º F
Yield: 7 1/2 Dozen
Dough
Dry Ingredients
7 cups flour
1 teaspoon salt
2 cups vegetable shortening
2 eggs
1/2 cup water
Filling
2 cups raisins, blanched in the pineapple juice
4 cups walnuts, chopped
1/2 cup sugar
2 teaspoons cinnamon
20 oz. crushed pineapple, drained (reserve the juice)
Frosting
Confectionery sugar
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Directions: |
Directions:
DOUGH
Mix the dry ingredients together. Cut in the shortening. Mix the eggs in water. Add the egg mixture in with the dry ingredients and blend until you can form a ball. Allow the dough to rest in the refrigerator for 1 hour.
FILLING
Blanch the raisins in the juice of the pineapple and drain. Prepare the filling by mixing all the ingredients together in a bowl.
ASSEMBLY
Turn the dough onto a floured board and roll out pieces to about 1/16" thick and 8” to 12” long and about 6” wide. Cut the rough edges and spread the filling over the dough and roll it over once. Cut any remaining dough off and add it back to dough to be reused. Cut the roll into 1 1/2" piece sections at an angle.
BAKE
Place the cookies on an un-greased baking sheet and bake at 375º F for about 25 minutes; the bottoms should be light brown.
COATING
When ready to serve, place a few at a time in a bag filled with confectionery sugar and gently roll the bag around to coat the cookies.
NOTE: They can be frozen for up to 2 months before rolling them in confectionery sugar.
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Personal
Notes: |
Personal
Notes: This recipe is from Carmella Turo
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