Filled Fruit Cookie from the Freeman

by Donna Cain

 

I bake many a cookie for our guests staying at the Captain Freeman Inn and Brewster by the Sea. We have many favorites and are always on the look out for new recipes. At Christmas time I believe in traditions and ALWAYS make the same cookies that my mom use to make. Our kids have favorites too, and they always are included. April likes Cheese cake and Peanut Butter fudge, Jenn likes Sweetheart Cookies and Peanut Butter fudge- do you see a theme going here?, Nathan use to like chocolate cake but this year asked for key lime pie (this will be a new recipe:), Matt and Byron like Pecan Pie, Aunt Carrie likes Apple Pie and Peanut Butter fudge, Darin has dietary restrictions so we always have healthy options for him, Randy loves our stuffing and pies and our new Grandson Trenton likes Chicken Nuggets (will buy these and have on hand). My all time favorite is a cookie recipe I remember my mom making on Christmas Eve. It’s quite easy to make but takes extra time to make the stewed fruit filling and to roll out the dough. The recipe is from an old cook book of my Mom’s- Betty Crocker’s Cookbook. I love using it as there are many recipes where she added her thoughts. Both my Aunt Madeline and my mom use to make this cookie. They both were extraordinary bakers and each cookie was always perfectly made. I am not such a perfectionist, but I must say they look and taste very similar to the ones I remember.

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Filled Fruit Cookie from the Freeman
Author: 
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
 
My mother made this cookie every Christmas. I have made a few changes over the years and continue the tradition of sharing it with family and friends.
Ingredients
  • Dough
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 Tablespoons Thick Cream
  • 1 teaspoon vanilla
  • 2½ cups AP sifted flour
  • ¼ teaspoons baking soda
  • ½ teaspoon salt
  • Filling
  • ½ cup rasins
  • ½ cup apricots, chopped
  • ½ cup dates, finely chopped
  • ½ cup walnuts, chopped
  • ½ cup Craisons
  • ½ cup sugar
  • ½ cup water
  • 2 Tablespoons lemon juice
Instructions
  1. Mix the butter and sugar in a stand mixer or in a large bowl with a wooden spoon. Add eggs, one at a time and mix well. Mix in the cream and vanilla. In a separate bowl, sift together the flour, soda and salt. Add the flour mixture to the butter mixture and mix well. Chill dough for several hours or over night.
  2. In a medium saucepan, add the fruit, water, sugar and lemon juice. Cook slowly, stirring constantly until thickened. Cool.
  3. Roll the dough very thin (1/16") Cut 3" rounds for the base and 3" rounds with a center cutout for the top piece. Place the bottom on a lightly floured cookie sheet. Add a rounded teaspoon of the fruit filling. Top with the center round and press lightly on the sides.
  4. Preheat oven to 400. Bake until lightly browned- approximately 8-10 minutes.
Bon Appetit and Merry Christmas everyone!

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