Cookies with Dried Fruit Filling

Name: Cookies with Dried Fruit Filling - Veta I.
Ingredients: For about 65 pieces: Filling:; 2/3 cup sugar; 2 tablespoons flour / starch; 1 cup water; 1 ½ cups dried plums; dates; raisins; figs; etc. chopped (any of them or a mix) Dough:; 250 g butter / margarine; 1 cup sugar; 1 cup brown sugar; 2 eggs; 2 teaspoons vanilla essence; approximately 3 ½ cups flour (2 cups + 1 cup + ½ cup flour); 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; ½ cup thicker sour milk or buttermilk Others (optional):; 1 egg white; lightly beaten; ground nuts; vanilla powdered sugar * For measuring ingredients use a 250 ml cup.

Meat - Cookies with Dried Fruit Filling by Veta I. - Recipia

The filling for these delicious cookies is an essential element that brings a note of freshness and flavor. Start by combining sugar with flour or starch, then gradually add water, mixing continuously to avoid lumps. Then, add the chopped fruits, choosing them based on your preferences; you can use apples, plums, or berries. Put the mixture on low heat, stirring constantly to prevent sticking to the bottom of the pot. When the filling begins to thicken, remove it from the heat and let it cool completely. For the dough, take a large pan and cream the butter with the two types of sugar until you get a fluffy cream, and the sugar is completely dissolved. This is the perfect base for a tasty dough. Add the eggs and vanilla essence, continuing to mix until all the ingredients are well integrated. In a separate bowl, sift 2 cups of flour together with baking powder, baking soda, and salt. This step is essential for achieving a fine and even texture of the dough. Gradually incorporate the flour mixture into the butter cream, alternating with sour milk or buttermilk, to obtain a homogeneous dough. Finally, add another cup of flour and mix well, being careful not to over-knead the dough, so it doesn’t become too dense. Once you have obtained the dough, wrap it in plastic wrap and refrigerate for a minimum of 2 hours. This step will help firm up the texture and facilitate later rolling. After it has chilled, roll out the dough on a floured work surface using a rolling pin until it reaches a thickness of about 0.5 cm. If the dough is too soft and sticks, you can gradually add a small amount of flour, mixing quickly so as not to warm it up too much. Cut the dough into various shapes, ensuring that half of them are slightly smaller. Place the larger shapes on a baking tray lined with parchment paper. Each large shape will receive a teaspoon of the delicious filling prepared earlier, and then cover with the smaller shapes. Don’t forget, it’s not necessary to stick the top dough to the bottom one. For a more attractive appearance, you can brush the cookies with egg white and sprinkle with ground nuts. Preheat the oven to 180 degrees Celsius and bake the cookies for 12-15 minutes or until they turn golden. Once removed from the oven, let them cool on a rack. These cookies can be served plain or dusted with vanilla powdered sugar for an extra flavor. Stored in tin boxes in cool places, they can stay soft and tender for 2-3 weeks, providing you with a delicious snack every day.