Filled cookies are made from cookie dough which is stuffed with a fruit or confectionery contents before baking.
Also called cookie cups or stuffed cookies, these treats take different forms. Some are like a tiny pocket or pouch, prepared similarly to dumplings, in which the dough is encased around the filling and edges are crimped. Others, like pecan tassies, are prepared as tiny tarts in miniature muffin tins.
These cookies have become favorites because they combine a standard cookie (the dough) with a special filling, offering two treats in one. Thumbprint cookies are a commonly-recognized cookie with filling as are hamantash, a three-cornered, filled-pocket pastry cookie, a traditional Jewish favorite.
Dough can be dry or soft, depending on recipe. Yet because these cookies are filled, often the dough acts like pastry. Handle dough carefully so that it is not over-mixed, which will lead to a harder cookie base.
Cookie fillings include apricots, apples, cherries, chocolate, caramel, cream cheese, dates, fruit preserves, jam, nuts, and poppy seed. More recent cookie recipes designate fillings with Nutella (a brand name hazelnut chocolate spread), Reese’s Peanut Butter Cups, peppermint patties, and other packaged candies.
Some recipes call for fillings to be added before the dough is folded. In this case, use a small teaspoon to place the filling in the cookie before folding and crimping the edges.
Other recipes require cookies to be formed first and filling added later. In this instance, piping the filling is one of the easiest and least-messy methods to use. Prepare cookie shells first. Then fill a zip-lock bag with the prepared filling. Zip the top, making sure you remove excess air from the bag. Cut the corner of the bag to make a small hole, about ¼ inch in diameter. Squeeze the filling into the formed cookie shells.
Try These Filled Cookie Recipes from The Elf