The Recipe: Filled Cookies from Betty Crocker's The Cooky Book
The Substitutions: Butter for shortening
The Verdict: These were pleasant, but troublesome. To keep things simple, I chose to make the turnover style, rather than cut out individual shapes and make cookie sandwiches. What I ended up with were some empanada style cookies, that were made out of straight-up buttery cookie dough rather than pastry.
I rolled these guys a little thicker than I should have, seeing as I ended up with almost half the number of cookies that the recipe was supposed to yield. This wasn't a problem in itself in that they baked up just fine, but the finished cookies got pretty moist and soggy after sitting in my cookie jar for a couple of days. I don't know if this is because of the thickness or because of the filling, but either way, they got a bit swampy over time.
Still, they're pretty delicious. I made the pineapple filling, which is basically a pineapple apple sauce with some nutmeg thrown in. Very tasty, even if they don't keep for long.
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