Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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cookies, desserts

Filled Cookies

Mom's Black Book

Servings: 18

Preparation Time: 3 hours
Start to Finish Time: 3 hours 15 minutes

This is another recipe that only had ingredients listed. For the directions, I relied heavily on an Oct 1, 1959 Coaticook Observer article for Rasin-Filled Folds.


  • Cookie
    • 2 packages active dry yeast, dissolved in warm milk
    • 5 cups sifted all-purpose flour
    • 1 pound margarine
    • 1 cup sour cream
    • 5 egg yolks
  • Filling
    • 5 cups chopped pecans
    • 3/4 cup bread crumbs
    • 1 cup sugar
    • 2 teaspoons cinnamon
    • 1/2 cup seedless raisins, chopped
    • 2 eggs
    • 2 tablespoons lemon extract
    • 2 tablespoons milk


  1. Dissolve yeast in warm milk. Let stand 10 minutes.
  2. Combine half the flour, yeast mixture, margarine, sour cream and egg yolks together. Beat until smooth and elastic.
  3. Work in additional four to make a soft dough.
  4. Turn dough out on a floured board or canvas and knead until smooth and elastic. Place in a greased bowl. Grease top. Cover and let rise in a warm place, free from draft, until doubles in bulk. About 1 hour.
  5. Punch down dough. Turn out onto lightly floured board or canvas, and knead until smooth.
  6. Divide dough into 2 equal portions. Shape each portion into a smooth ball. Cover with a tee towel and let rest 10 minutes.
  7. In the meantime, combine bread crumbs, sugar, cinnamon, raisins, slightly beaten eggs, lemon extract and milk.
  8. Roll out each ball of dough into a 9x13 1/2-inch rectangle. brush with soft butter.
  9. Spread center 1/3 of dough, lengthwise, with a quarter of the filling mixture.
    Fold 1/3 of the dough over the filling and brush with butter and spread with a similar amount of the filling mixture.
  10. Spread remaining 1/3 of the dough over and seal the edges.
  11. Cut into nine 1 1/2-inch slices. Arrange the slices. with the seam side down, well apart on a greased cookie sheet.
  12. Repeat with remaining ball of dough and filling. Grease tops. Cover with a tea towel. Let rise in a warm place, free from draft, until doubled in bulk - about 35 minutes.
  13. Brush tops with a mixture of slightly beaten egg yolk and i tablespoon water.
    Bake in a moderately hot oven (375 degree) 12 - 15 minutes. Serve warm or reheated.

Yield: 18 cookies

Per Serving (excluding unknown items): 649 Calories; 48g Fat (64.9% calories from fat); 9g Protein; 49g Carbohydrate; 4g Dietary Fiber; 89mg Cholesterol; 296mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 9 Fat; 1/2 Other Carbohydrates.

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