Doughnut Cookies

June 30, 2018





2 1/2 cups warm water

2 heaping Tablespoons yeast (not rapid rise)

2 eggs

3/4 cup butter (or shortening)

3/4 cups sugar

2 1/2 teaspoon salt

7 1/2 cups flour

1 quart pie filling of your choice 


Method: Dissolve yeast and 1 teaspoon salt in warm water. In separate bowl, beat eggs, shortening, sugar, and remaining salt. Stir in yeast mixture. Stir in flour until no lumps are left, but do not overmix. Dough will be sticky. 


Put in bowl, cover tightly, and refrigerate 4 hours or overnight. 


Roll out onto generously floured surface to 1/8 inch thick. Cut with doughnut cutter, leaving centers intact. Place on greased cookie sheet and let rise. (About 5-10 minutes.) Press thumb into center of each cookie and fill with 1 teaspoon pie filling. (I used blackberry pie filling, but any would be good.)


Bake at 350 degrees for 8-10 minutes or until very lightly browned. Do not overbake. 


Cool and frost. 



1/2 cup butter

3 3/4 cups powdered sugar

1 teaspoon vanilla

6 Tablespoons milk


Place in mixing bowl and beat until smooth and fluffy. 


From the Rohrer Family and Friends cookbook. 


We had four extra children for the night, for a total of seven. I don’t know how my mom raised the seven of us on her own! I mixed this dough last evening so we could have these cookies for a breakfast treat! They were amazing. One of the boys ate four and I had to ask him to stop so he didn’t get a tummy ache. They are a little extra work for cookies, but well worth the effort to make an extra special treat!










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