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Lady Baltimore Cookies..just baked them

GourmetGenie's picture

I got a new cookbook and these looked to yummy to pass up. I made them around 10 pm last night and took some short cuts. They really turned out great. Here is the recipe and the pics.


I got the new Better Homes and Gardens cookbook in the mail a couple of days ago and this recipe was in there. I made them tonight. The only thing I did wrong was being to anxious to put the filling inside and I did it before the cookies cooled long enough.

I made pics but you know me, bad with camera and the filling just looks glossy and really white in the pics. The filling ingredients don't show up as pretty as they are.

Here is the recipe and the pics.


Lady Baltimore Cookies

1/2 c. butter
1/2 c. shortening
2 c. AP flour
3/4 c. granulated sugar
1/3 c. milk
1 1/2 tsp finely shredded lemon peel (not zest)
1 tsp almond extract
granulated sugar
1/3 c. butter, softened
4 c. sifted powdered sugar
3 Tbsp milk
1 tsp vanilla
1/4 c. chopped golden raisins
1/4 c. chopped dried figs
1/4 c. chopped pecans, toasted
2 Tbsp. chopped red and/or green candied cherries
granulated sugar optional

In a large mixing bowl beat the 1/2 c. butter and 1/2 c shortening with electric mixer on medium to high speed for 30 seconds. Beat in half of the flour. Beat in the 3/4 c. granulated sugar, 1/3 c. milk, lemon peel, and almond extract. Beat in remaining flour until combined. Cover and chill for 4 hours. ( I covered mine and put them in the freezer for 30 min. worked great!)

Shape dough into 1 1/4 to 1 1/2 inch balls. Place balls 3 inches apart on an ungreased cookie sheet. ( I used parchment paper tonight)

Flatten balls to about 2 1/2 inch rounds using the bottom of a glass dipped in granulated sugar. Bake in a 375 F oven for 13 min. or until edges are just barely turning a light brown.

Transfer to wire rack and cool.

In a large mixing bowl beat the 1/3 c. softened butter until smooth. Gradually add 1 c. of the powdered sugar, beating until well combined

Beat in 3 Tbsp. milk and the vanilla. Gradually beat in enough of the remaining powdered sugar to make a filling of spreading consistency. Stir in raisins, figs, pecans and candied cherries.

For sandwich cookies, spread filling on the flat side of half of the cooled cookies. Top spread cookies with remianing cookies, flat sides togehter. If desired, sprinke top of snadwich cookies with granulated sugar.

To Store:
Cover and chill assembled cookies up to 1 day. Or place unfilled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or feeze for up to 3 month. Tahw frozend cookies; assemble as directed.

I made two different batches of filling. I made my regular Lady Baltimore filling, just because I really like it.  I soaked my fruit in brandy. This gave a thicker filling more like what I was used to. When in a hurry, I will use the recipe that came with these cookies for the filling, if not, I prefer to use my own Baltimore filling.



 



Lucky is he for whom the Southern Belle Toils.


Lucky is he for whom the Southern Belle Toils.