| Haven't been able to find a whole wheat dough yet but here's a couple from an Amish friend.
Diane's Home Cookin Chapter: Heirlooms , Traditional & Ethnic
Filled Cookies From An Amish Friend
===================================
doughs:
Plain:
2 cups brown sugar
1 cup sweet milk
4 teaspoons cream of tarter
1 cup lard or shortening
7 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 eggs
2 teaspoons vanilla
roll out & cut-fill--bake in preheated 400 degree oven 20 min.
.
Oatmeal dough:
2 c. mixed shortening , lard or butter
3 c. brown sugar
6 c. flour
4 c. rolled oats
1 tsp. salt
2 tsp. baking soda
1 c. buttermilk
1 tsp vanilla--
Chill several hrs before rolling out --fill -place on greased sheet 1
in apart. Bake in preheated oven at 375 degrees
Couple of fillings:
Fillings for Filled Cookies:
Date:
2 tbsp. cornstarch
2 c. water
1-2 c. chopped dates
2 c. brown sugar
2 tbsp. lemon juice
Bring to a boil, stirring -cook until thick. Cool & spread between 2 cookies for a "sandwich" cookie or use 1 tsp in a filled cookie
Raisin:
2 c. chopped raisins
2 tbsp flour
1 c. water
1 c. sugar
1 tbsp. lemon juice
Boil until thick-stirring freg.
Here's one that sounds just a bit different-haven't gotten around to trying it yet tho.
Thyme scented Fig & Port Filling
1 1/2 c. chopped/snipped dried figs
1 1/2 c. water
2 slices orange, with rind, slightly less than 1/4 in. thick
3 tbsp honey
3 tbsp light brown sugar
3 sprigs of thyme
3 tbsp Port or Maderia
Bring to boil over med heat the figs , water, orange slices, honey , br sugar & thyme.
Lower heat & simmer for 20 min, or until figs are barely tender and the liquid is almost evaportated. Remove the thyme sprigs and slip off any remaining leaves back int fig mixture.
Add port and continue to simmer , uncovered, 1-2 minutes until liquid evaporates. Watch carefully to avoid burning.remove & while still warm process in food processor by pulsing.Let cool before using as filling.
( from Carole Walter's " Great Cookie-secrets to sensational sweets" 2003 edition
| 
