With the holiday shopping season drawing to a close, I wanted to take a moment to once again say thanks for your support this year. Time and time again, our customers proved to us that there are plenty of folks out there who are choosing to shop small. I hope that we have repaid the favor by sending you products that have made thoughtful additions to your home or else meaningful gifts.
Every Christmas, I like to share a family recipe from my home to yours. This one comes to you from my mom, Donna. I loved these cookies as a child, and I hope you will enjoy them, too!
A letter from my mom:
Donna here, April’s mom and daughter to the famed “Nanna”, whose inspiration shaped so much of what Boston General Store stands for. I inherited a love of baking from my mom and handed it down to my two daughters, April and Jennifer.
I love that April likes to share some of our family recipes with all of you. This year’s recipe comes with many stories. The original recipe was from a Betty Crocker Picture Cookbook. I still have the original cookbook that my mom covered in old wallpaper — the same wallpaper that was on our bathroom walls! My memories include family and friends gathering in our treasured kitchen as my mom baked cookies and fruitcake for a holiday party that we often hosted.
Our dear neighbor Gloria was always there, baking alongside us, and her granddaughter recently shared that her ‘Ma used to joke that they called this recipe "The Divorce Cookie”, as she and her husband would argue over the details of how to make the cut-outs perfect!
My mom was a perfectionist, and all of her Filled Cookies were both beautiful and delicious. I am not so much a perfectionist, and while my cookies are not always perfectly the same, they are always tasty!
I think Nanna would love that we are sharing not only some of her recipes but also the treasured family stories.
Happy Holidays and Happy Baking,
Filled Fruit Cookie from the Freeman Inn
Author: Donna Cain
Recipe type: Cookie
Prep time: 45 mins Cook time: 8 mins Total time: 53 mins
Serves: 6 dozen
My mother made this cookie every Christmas. I have made a few changes over the years and continue the tradition of sharing it with family and friends.
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 2 Tbsp heavy cream
- 1 tsp vanilla
- 2½ cups all-purpose sifted flour
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup raisins
- ½ cup dried apricots, chopped
- ½ cup pitted dates, finely chopped
- ½ cup dried cranberries
- ½ cup walnuts, chopped
- ½ cup sugar
- ½ cup water
- 2 Tbsp lemon juice
- Mix the butter and sugar in a stand mixer or in a large bowl with a wooden spoon. Add eggs, one at a time, and mix well. Mix in the cream and vanilla.
- In a separate bowl, sift together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and mix well. Chill dough for several hours or overnight.
- Preheat oven to 400. In a medium saucepan, add the fruit, walnuts, water, sugar, and lemon juice. Cook slowly, stirring constantly until thickened. Cool.
- Roll the dough very thin (1/16"). Cut 3" rounds for the base and 3" rounds with a center cutout for the top piece. Place the bottom on a lightly floured cookie sheet. Add a rounded teaspoon of the fruit filling. Top with the center round and press lightly on the sides.
- Bake until lightly browned, approximately 8-10 minutes.