Three Tier Cookies

Too tempting to frost these as little wedding cakes!

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Three Tier Cookies

1/2 c. shortening
1/3 c. light brown sugar, firmly packed
1 egg
1/4 tsp. maple flavoring
1 tsp. vanilla
1 1/4 c. flour
1/4 tsp. baking powder
1/4 tsp. salt

Cream shortening, add sugar; cream. Add egg, beat. Add flavorings.

Sift together flour, baking powder and salt. Add to the creamed mixture. Chill.

Knead gently until dough is smooth. Roll about 1/8″ thick. For the three tiers, use round cutters, 2″, 1-1/2″, and 1″ across. Place on greased baking sheets. Bake at 375 degrees 8 to 10 minutes. Remove from sheet; cool.

Spread bottom of middle-sized cookie with filling or frosting. Place on top of largest cookie. Spread bottom of smallest cookie with frosting. Place on top of middle cookie. Top with frosting; decorate with candied cherry or nuts. Makes 2 dozen cookies.

Walnut Filling

1 c. walnuts
1/2 c. light brown sugar
2 tbsp. hot water
2 tbsp. butter
1 egg yolk
2 tsp. vanilla

Toast walnuts in a shallow pan in slow oven 10 min. Chop fine.

Combine sugar, water, butter and egg yolk in double boiler. Cook at low heat until thick. Add vanilla and nuts; blend.


Blend together 1/4 c. butter or margarine, 3/4 c. sifted confections sugar and 1 tsp. vanilla or 1/4 tsp. almond extract. Tint if you wish.

Chocolate Tiers

Follow the above recipe except add 2 (1 oz.) squares unsweetened chocolate, melted, before mixing in egg.

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