How to Make Gram's Filled Cookies for Christmas

by Frank McMullen

This recipe came from my Grandmother who was married in Cleveland, Ohio in 1921 at 18. It is from HER Mother!


  • 27 Ounces All-purpose flour
  • 1 Pounds Powdered sugar
  • 1 Tablespoon Baking powder
  • 1 Pounds Butter flavored shortening
  • 3 Eggs
  • 2 Teaspoons Vanilla extract
  • ⅓ Cups Evaporated milk ( NOT sweetened condensed)
  • 11 Ounces Pecans - Very Finely ground or Pecan Meal
  • 3 ½ Graham Crackers - finely ground
  • ⅓ Stick of butter
  • ½ Cups Honey
  • 2 Tablespoons Milk
  • Grated rind of 1/3 of a lemon
  • 1 Cup Sweetened coconut, chopped
  • Some of the reserved evaporated milk to brush tops
  • This is 1/3rd of the original recipe
  • It makes 140 cookies
  • Instructions

    Step 1

    For the cookie dough

    Step 2

    Whisk all dry ingredients in a large bowl

    Step 3

    Mix wet ingredients in a measuring cup

    Step 4

    Add the eggs

    Step 5

    Whisk together, just to mix!

    Step 6

    Weigh the shortening

    Step 7

    Cut the shortening into chunks

    Step 8

    Get it all into the flour mixture

    Step 9

    Cut the shortening into the flour.....

    Step 10

    Like this!!😊

    Step 11

    Pour in the wet ingredients

    Step 12

    Spread it around a little, it will help with the mixing.

    Step 13

    Use your hand to thoroughly mix it ALL up!👍🏻

    Step 14

    Starting to come together.....

    Step 15

    Just about there....

    Step 16


    Step 17

    Use a bowl scraper to form the dough into a rough disk.

    Step 18

    Put it on a plate and make it nice!😊

    Step 19

    Done! Now cover with plastic wrap and refrigerate while you make the filling!

    Step 20

    The rest of the ingredients - for the filling and for baking!

    Step 21

    Stir honey, butter and condensed milk in a large pan on low heat until melted. Add lemon rind. Be careful as this mixture is easy to burn.😠

    Step 22


    Step 23

    Grind crackers in food processor until very fine.

    Step 24

    Like this!

    Step 25

    Add cracker crumbs to ground nuts. We use Pecan Meal. It's just as good and about 1/10th the cost of buying and grinding pecan pieces! I'll put a source in "Comments"

    Step 26

    Stir them together thouroughly.

    Step 27

    Ready to mix! Stir the butter - honey mixture...

    Step 28

    and, still stirring, begin adding the nut mixture a little at a time.

    Step 29

    Keep stirring and adding.....

    Step 30

    Don't hurry, just keep steady...

    Step 31

    Starting to come together.

    Step 32

    Add the last of the nuts and keep stirring....still over low heat.

    Step 33

    Now it's cookie filling! 👍🏻

    Step 34

    Smooth it out in the pan.

    Step 35

    Like this.......

    Step 36

    and let it cool until its not too warm to work with.

    Step 37

    Divide evenly with a knife....

    Step 38

    into eight portions.

    Step 39

    Pre-heat the oven to 350°F (325° F after convect conversion.) The clock shows 12:00 o'clock! It's not the timer! That's later!😊

    Step 40

    Take one portion of the chilled cookie dough. (It's divided into eight portions, just like the filling)

    Step 41

    Start forming it with your fingers into a small cylinder - note the tape measure!

    Step 42

    Roll it and...

    Step 43

    Pat it, and Mark it with B, oops, no,😊, into...

    Step 44

    a rectangle about 3 inches by 12 inches.

    Step 45

    take one portion of the filling.....

    Step 46

    roll it out like a Tootsie Roll, the same length as the dough rectangle.

    Step 47

    TA DA!! 👌🏼

    Step 48

    Place it in the middle of the dough and....

    Step 49

    Roll them together. Now you see the reason for the silicone mat!

    Step 50

    It should look like this!

    Step 51

    Carefully seal the seam and.....

    Step 52

    turn it seam side down.

    Step 53

    Brush the top with some of the leftover condensed milk.

    Step 54

    Chop the coconut into small bits in the food processor.....

    Step 55

    and spread a little on the top.

    Step 56

    Slice the log into about 1/2" cookies - on a slight angle.

    Step 57

    Take the two end pieces, which will be smaller, and put them together, with the cut sides facing in, to make a full cookie...waste not, want not!! 😀

    Step 58

    use a small spatula or icing knife to lift each cookie and...

    Step 59

    place them on a cookie sheet. These sheets fit five in a row. I know there are six in that first row, but....

    Step 60

    They didn't fit! 😏 Five by Five!!

    Step 61

    Get another piece of dough.........

    Step 62

    another portion of filling and do it again and again.....

    Step 63

    until they are all on cookie sheets! 😊

    Step 64

    We use a convection oven with three racks at a time..

    Step 65

    and bake for 13 - 15 minutes, rotating the sheet at about 7 minutes. The oven setting shows 325° because of the convection conversion. Whatever YOUR oven requires to bake them until the look like..

    Step 66

    THIS!! Let them cool on the cookie sheet for about 5 minutes.

    Step 67

    Then put them on a cooling racks until totally cool! Then start enjoying!. 😋 They last in airtight cans for MONTHS! But they are best right now and for about 6 weeks.

    Step 68

    I know this Guide has many steps, but it was two years in the making and the recipe has been in our family for a hundred years that I can verify. This is 1/3 of the original recipe!