Foundation Filled Cookies

It’s been a little while since I’ve posted a recipe. Seems like I’m due. The official start of Fall is just a few weeks away, and holiday baking won’t be far behind. So I think this is a timely offering.

These cookies (raisin filled) are a favorite of my dad’s. I made a batch for him while I was at my parents’ house over a week ago. My dad has fond memories of his maternal grandmother making them, and I remember his mother making them. From what my dad recalls, they were a holiday favorite.

The dough and fillings are easy to make, but assembly is a bit time consuming. For those who don’t like to make a project out of their baking, these cookies can be turned into a bar. Just divide the dough, press half into the bottom of a 9” x 13” baking pan, cover with filling, and spread the remaining half on top. Lower the oven temp to 375° and bake for at least 20 minutes or until the top reaches a nice golden color.

If you make the dough recipe as written, you will notice that your cookies are lighter in color than those pictured. My mom doesn’t use shortening or white granulated sugar. The shortening was replaced by a dairy-free spread (I believe it was Earth Balance) and cane sugar (Florida Crystals).

Other adaptations can be made to the fillings. Dried fruits, like the raisins, can be very sweet. You may want to taste some of the fillings before adding the sugar. My aunt likes to make a raisin-apple filling, and she’s also fond of mince-meat. When it comes to fillings you are only limited by imagination. Think of these cookies as mini hand-pies without the intimidation of pastry crust.

¾ c. Shortening

1 c. Sugar

2 Eggs

3 ½ c. Cake Flour

3 tsp. Baking Powder

½ tsp. Salt

½ c. Milk

½ tsp. Vanilla

Cream shortening and sugar. Add eggs. Sift dry ingredients together and add alternately with milk and vanilla. Mix well after each addition. Roll out dough 1/8” thick on floured surface. Cut with 2 1/2” round cutter. Place on greased cookie sheet, add teaspoon of desired filling and cover with another round. Pinch together with tines of fork or fingers. Brush tops with egg white and bake in hot oven (400°F) 15 minutes. (Though the recipe doesn’t suggest it, chill the dough for at least an hour before rolling and cutting. It’s a soft dough, and chilling will make it easier to handle.)

Fillings

Raisin

1 1/3 c. Sugar

1 c. Hot Water

2 tbsp. Butter

1 tbsp. Flour

¼ tsp. salt

4 c. Raisins

Lemon-Raisin

1 c. Sugar

4 tsp. Lemon Zest

1 c. Hot Water

4 c. Raisins

¼ c. Lemon Juice

Apricot

2 ½ c. Sugar

1 ½ c. Water

6 tbsp. Flour

¼ tsp. Salt

4 ½ c. Chopped Dried Apricots

Apricot-Orange

¾ c. Water

1 ½. C. Sugar

3 tbsp. Flour

1 ½ tsp. Orange Zest

¼ tsp. Salt

4 ½ c. Chopped dried apricots

¾ c. Orange Juice

Date

1 1/3 c. Sugar

1 1/3 c. Water

2 tbsp. Butter

¼ tsp. Salt

2 2/3 c. Pitted Dates (or paste)

3 tbsp. Lemon Juice

Date-Cherry

1 tbsp. Flour

1 c. Sugar

1 c. Water

1 c. Dried Cherries

1 c. Dates

Fig

1 c. Sugar

2 tbsp. butter

1 1/3 c. Hot Water

¼ tsp. Salt

4 c. Chopped Figs

Fig-Lemon

1 ½ c. Water

1 c. Sugar

4 tbsp. Flour

¼ tsp. Salt

2 c. Chopped Figs

Juice of 2 Lemons

Fig-Orange

1 c. Water

1 c. Sugar

¼ tsp. Salt

1 c. Chopped Nuts

3 c. Chopped Figs

½ c. Orange Juice

4 tsp. Grated Orange Rind

Walnut-Fig

1 ¼ c. Water

1 c. Corn Syrup

½ c. Sugar

4 tbsp. Flour

¼ tsp. Salt

¾ c. Chopped Walnuts

2 c. Chopped Figs

2 tbsp. Lemon Juice

2 tsp. Grated Lemon Rind

Prune

2 tbsp. Flour

1 c. Sugar

1 c. Chopped Nuts

¼ tsp. Salt

2 c. Chopped Prunes

1 ¼ c. Orange Juice

Cinnamon-Prune

1 med. Orange, peeled and diced

½ c. Prune Juice

½ c. Sugar

1 ½ tsp. Cinnamon

¼ tsp. Salt

2 tbsp. Melted Butter

¾ c. Chopped Walnuts

2 c. Chopped Prunes

Peach

2 c. Water

3 c. Sugar

¼ tsp. Salt

5 c. Chopped Dried Peaches

Tutti-Frutti

1 c. Sugar

2 tbsp. Flour

1 c. Water

2 ½ c. Chopped, Dried Fruits

2 tbsp. Lemon Juice

The Project Queen

This recipe and the accompanying fillings came from a cookbook

that belonged to my grandmother.

My aunt gave it to me after she died, complete with recipes my grandmother had collected

and stuffed into the book.