Filled Cookies

This basic cookie dough can also be used with different fillings and be made into a variety of shapes.

The simplest filled cookie is to cut a round shape (using the open end of a glass works as well as any cookie cutter), then place the filling in half of the circle (just short of the edge). Fold the other side over and press edges together to make a "half moon" cookie. Or cut squares quickly with a pizza or ravioli cutter (with a zigzag edge) and fold them over to make filled triangles.

You can also use any shape cookie cutter. Just cut two alike shapes for each cookie. For a decorative effect, cut the top cookie with a smaller cutter of a heart, star, or other shape, so the filling will show through. Place the bottom cookie on a baking sheet covered with parchment paper or a silicone baking sheet, spread each with desired filling, put the other cookie on top, and press edges together to seal.

Makes two to four dozen cookies depending on size and how they are filled.

1/2 cup (1 stick) softened butter
1/2 cup sifted powdered unrefined cane sugar (sold as "organic" powdered sugar)
2 eggs
2 tablespoons heavy cream
1 teaspoon vanilla
2 1/2 cups unbleached flour
1/4 teaspoon baking soda
1/2 teaspoon salt

1. Preheat oven to 400 degrees F.
2. Cream together the butter and unrefined cane sugar , then add the eggs and beat until smooth.
3. Stir in the cream and vanilla.
4. Sift together the flour, baking soda, and salt, and stir in.
5. Chill the dough for about an hour.
6. Roll very thin, to about 1/8".
7. Cut and fill as desired.
8. Bake 8 to 10 minutes, until just golden around the edges.

    Variations: • Jack-o-Lantern Pumpkin-Filled Cookies • Poinsettia Filled Cookies • Mince Pie Filled Cookies • Fig, Raisin, Date, Prune or Apricot Filled Bars