"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Dough For Filled Cookies (Mary Rosenhamer Beuten) Recipe

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This recipe for Dough For Filled Cookies (Mary Rosenhamer Beuten), by , is from The Beuten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nell Terney -Married to Robert Terney, son of Josephine Beuten Terney
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. crisco
2 c. sugar
1/2 tsp. salt
2 tsp. vanilla
2 eggs
1 c. sour milk
2 tsp. soda
5 c. flour

Directions:
Directions:
Chill dough overnight. Roll 1/4" thick, cut 3" circles. Add filling (heaping tsp) Top with another circle, slip top for vent. Bake at 350 till slightly golden around edge.

Number Of Servings:
Number Of Servings:
5 Dozen
Preparation Time:
Preparation Time:
Plan Ahead-Need to Chill
Personal Notes:
Personal Notes:
I got this recipe the hard way!
I asked grandma for her recipe for filled cookies (over 50 years go, when Bob and I were newly married) She said she didn't have it written down. The next time she made them she let me know. I got up at 5 am to watch her. She used a dsh of this and a handful of that. I guessed at the amounts and wrote it down. The recipe tastes just like hers, with that nice soft dough. I think of her every time I make them.--Nell Terney

 

 

 

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