"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Preserved Filled Cookies Recipe

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This recipe for Preserved Filled Cookies, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathleen McGuire


4 cups flour
4 egg yolks
16 oz. jar of preserves (Use one that is full of pieces of fruit)
2 cups margarine or butter (4 sticks)
1 cup sour cream (8 oz.)
Corn starch

Cut margarine into flour with fingertips.
Add egg yolks and cream.
Mix well and divide into 5 pieces individually wrapped in wax paper and refrigerate overnight.
If not just place in freezer for 10 minutes then remove and place in refrigerator and take one out at a time. One jar of preserves mix in bowl with 2 tablespoons of cornstarch.
Roll out dough not to thin and not to thick.
Then cut into approx. 2" squares.
Put a little preserve then get two ends and pinch together well.

Bake on ungreased cookie sheet.
Check after 5 minutes if coming undone press together to close them.
Bake at 350 for 15 Minutes




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