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This recipe for FILLED COOKIES #2, by , is from HOPP FAMILY COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nina Wolf Dubes



3 c applesauce
2 c raisins
1 c chopped dates
1 c brown sugar
2 t vanilla
2 T butter


6½ - 7 c flour
¾ c shortening
1 c white sugar
3 eggs
¾ c sour milk
2 t vanilla
3 tsp baking powder
½ tsp salt

Filling: Combine first 4 ingredients of filling and bring to a boil for 1 minute. Add vanilla and butter. Let cool.

Batter: Cream shortening or butter, add sugar gradually; cream well. Add eggs and beat well. Add dry ingredients alternately with the milk. Mix well to form a dough that you can roll out. Roll the cookie dough on flowered surface to about ⅛ inch thickness. Cut dough with floured circle shaped cookie cutter or doughnut cutter with inner circle removed. Place ½ of cutouts on oiled or greased cookie sheets. Place about 1 T filling on middle of each piece of dough on sheets. Place a second piece of dough over filling. Press edges together. Bake until delicately brown at 375 degrees for 10 to 12 minutes.

Helen Hopp Wolf

Personal Notes:
Personal Notes:


These were my Dad’s and my brother Glenn’s favorite cookies. My Mother taught her daytime caregiver how to make filled cookies when she was in her late 90’s so we could still have them at Christmas. She would sit at the kitchen table and do whatever she could to be a part of the Christmas baking with Laurie. We were so blessed to have Laurie during the day while family took turns staying at night. She loved learning from Mom, and it allowed Mom to stay in her home until the Lord took her home at 100 years old.




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