Things You'll Need:
- Sugar cookie dough (prepared or your favorite recipe)
- Bowl of granulated sugar
- Melted butter
- Nuts (walnuts, hazelnuts, cashews, pecans or mixture of favorites)
- Brown sugar
- Butter
- Variety of fruit preserves (apricot, peach, strawberry, raspberry, blueberry, boysenberry)
- Small spoons for each, nuts and preserves
- Flour
- Rolling pin
- Cookie sheet
- Aluminum foil
- Non-stick cooking spray
- 350-degree oven and oven mittens
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Step 1
Prepare a large space for rolling dough, cutting, filling, baking and all of your ingredients in one general location.
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Step 2
Prepare your fillings. For the nut mixture, depending on number of cookies being made (1 ball of sugar cookie dough makes up to 3 dozen cookies), start with 1/2 cup nuts, 2 tbsp. brown sugar, 1 tbsp. regular sugar, 1 tbsp. melted butter mix in bowl, and set aside in your work area. You will make more nuts if you and your family prefer nuts, less if they don’t. Follow the above per number of cookies you are making, and make more if you need to.
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Step 3
For the preserve fillings, use a small spoon for each jar, as you will be using them separately, and don’t want to mix the flavors in the jars. If you prefer, take out 2 to 3 tbsp. of each flavor and put into separate bowls with spoons if you don’t want to have the entire jars out while you’re working.
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Step 4
Pre-heat oven to 350 degrees and prepare your cookie sheet(s) with foil and cooking spray so the cookies will not stick. They will be very thin and breakable; you do not want them to stick!
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Step 5
Take a small ball of sugar cookie dough to start. Spread flour on a section of your table with your hand and place the ball in the center of the flour.
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Step 6
Roll the dough out, very thin, to approximately 1/8 inch thin, or as thin as you can get it without breaking the dough. Use flour as necessary to avoid sticking, but avoid making the dough too dry. Only use the flour on the roller lightly, do not sprinkle it on the dough itself.
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Step 7
Roll the dough into a rectangle, as it will be easier for the next step after the dough is thin enough.
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Step 8
With a pastry cutter (triangle cut-out), cut the dough into 3-by-3-inch squares.
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Step 9
Begin filling and preparing one cookie at a time with 1/2 to 3/4 teaspoon of filling by placing it in the center of the square. Gently fold one corner of the cookie diagonally across the filling, making a “pouch” for the filling with the corner dough, pressing down slightly around the filling with the dough so the filling does not come out the other corners.
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Step 10
Take the opposite corner from the “pouched” corner and fold it over the top of the center filling, without disturbing the other corners.
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Step 11
Gently, lift the cookie, brush the top and bottom lightly with melted butter, then dip or sprinkle the entire cookie with granulated sugar.
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Step 12
Place the cookie on prepared cookie sheet and continue making cookies until your pan is full.
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Step 13
Place in the oven, and watch carefully. In some ovens, these cookies only take 6 or 7 minutes to cook. Remember, the cookies are thin and won’t take long. Once the corners of the cookie are light brown, the center is very light sand, pull them out, place on plates to cool.
