FILLED COOKIES

I love cookies, and big ones.  I made these a little bigger then the directions said.  The dough is a little sticky to make the well for the raspberry jam but I used the back side of a teaspoon and dipped it in flour. Or cheat and use your fingers.  This is another favorite of mine, along with peanut butter cookies, snickerdoodles, chocolate chip the list goes on.  Hope you enjoy them as well.  You can use any jam, jelly or pie filling.     


Filled Cookies
Collection of recipes from the Maine Alzheimer's Association
I remember....Recipes & Memories copyright 1999

1 cup of butter, softened
1 cup light brown sugar
1 cup sugar
2 eggs
1 Tbsp vanilla
3 1/2 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup buttermilk, or sour milk
raspberry pie filling or raspberry jam

Preheat oven to 350 degrees. In a large bowl combine the butter with both sugars and mix well. Add the eggs, and the vanilla and continue to mix again. Add the remaining dry ingredients and mix the dough well. Using parchment paper scoop or spoon out dough in heaping teaspoonfuls onto the parchment paper. The dough is sticky but make a indent in the middle of each scoop and add about 1 tsp of the raspberry filling, or more if making them bigger, then using a bit more dough, lay this over the jam. When baking, the jam will peek around the edges of the cookie. Bake at 350 degrees for about 10-12 minutes depending on the size of the mound of cookie dough.