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Fruit-Filled Spritz Cookies Recipe

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From the first time I baked these cookies, they've been a lip-smacking success. Old-fashioned and attractive, they make a perfect holiday pastry. I'm the grandmother of six and stay active with a German folk dance group.

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45 Servings
Prep: 30 min. Bake: 15 min.

Ingredients

1-1/2 cups chopped dates
1 cup water
1/2 cup sugar
2 teaspoons orange juice
2 teaspoons grated orange peel
1 cup maraschino cherries, chopped
1/2 cup flaked coconut
1/2 cup ground nuts
DOUGH:
1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
3 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Confectioners' sugar

Directions

In a saucepan, combine the first five ingredients; bring to a boil, stirring constantly. Reduce heat; cook and stir for 8 minutes or until thickened. Cool completely. Stir in cherries, coconut and nuts; set aside.
In a bowl, cream butter and sugars. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture.
Using a cookie press fitted with a bar disk, press a 12-in.-long strip of dough onto an ungreased baking sheet. Spread fruit filling over dough. Press another strip over filling. Cut into 1-in. pieces (there is no need to separate the pieces). Repeat with remaining dough and filling.
Bake at 375° for 12-15 minutes or until edges are golden. Recut into pieces if necessary. Remove to wire racks to cool. Dust with confectioners' sugar. Yield: about 7-1/2 dozen.

Fruit-Filled Spritz Cookies published in Country Woman March/April 2001, p31

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