In my opinion, this type of cookie is the epitome of old fashioned. The fork pressed edges, the filling ranging from raisins to jam, everything screams slower-paced times and apron clad homemakers. The unusual thing about this particular cookie is the wonderful spice added to the dough. An orange marmalade would be especially good in this cookie.
I used an apricot jam for these today. The spice in the dough lend itself to ideas of dried fruit fillings, too. You could easily plump up some raisins in orange juice and add them instead. I like how they look like little pies. It’s pretty hard to crimp the edges when you are working in a warm Florida kitchen, but they pinch together nicely anyway. I cut little holes in the tops of some to make them look more pie like.
1. Info for Ice Box Filled Cookies
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Ice Box Filled Cookies
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 3½ cups flour
- 1 tsp cream of tartar
- 1¼ tsp allspice
- 1 tsp cinnamon
- 1 tsp salt
- jam, jelly or marmalade for filling
- Cream butter and sugar in a large mixing bowl.
- Add eggs and vanilla, mixing well.
- Combine dry ingredients.
- Slowly add dry ingredients to butter mixture, mixing well.
- Roll dough into 2 inch diameter log.
- Wrap and and chill 4 hours or overnight in refrigerator.
- Slice into ⅛ inch slices.
- Place a slice on an un-greased cookie sheet.
- Place ½ tsp jam in center of slice.
- Top with a second slice and seal edges with a fork.
- Bake 10-12 minutes at 350 degrees.
- Cool on a wire rack.