|Pastry filling||1⁄4 Cup (4 tbs) (Commercially Prepared)|
Prepare one recipe of Basic Cookie Dough. Do not use variations.
Divide dough in half. On a lightly floured surface, form each portion into a log 1 1/2-inches in diameter. Wrap tightly in plastic wrap. Place on a flat surface, such as a baking sheet, and reshape logs, if necessary. Dough should be refrigerated for at least 4 hours and will stay fresh in the refrigerator for up to 3 days.
Preheat oven to 350° F. Take one roll from refrigerator and unwrap. Using a sharp knife with a thin blade, cut into 1/4-inch slices. Position cookies 2 inches apart on lightly greased cookie sheets.
Put about 1/2 teaspoon filling in the middle of each cookie. Do not spread to the edge or overfill. Remove second roll and slice similarly. Place a slice on top of each filled cookie. They need not fit exactly.
Bake for 12 to 15 minutes or until lightly browned. Let stand briefly before removing to wire racks.