|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.
Serving size: Complete recipe
Calories 154 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.5%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 3.8 mg1.3%
Sodium 111.2 mg4.6%
Total Carbohydrates 28 g9.5%
Dietary Fiber 0.6 g2.4%
Sugars 15.8 g
Protein 0.81 g1.6%
Vitamin A 3.3% Vitamin C 1.7%
Calcium 0.2% Iron 1.7%
*Based on a 2000 Calorie diet