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Raisin Filled Cookies
Author/Submitted by:
Servings: 1
Categories:
Cookies
/
Desserts
Ingredients:
-----DOUGH----- 4
c
Flour 1
t
Baking soda 1/2
ts
Salt 1 1/2
c
Sugar 1 1/2
c
Butter/shortening or
-half-and-half 1/2
c
Sour milk/buttermilk 2
ea
Eggs 1
t
Vanilla
-----FILLING----- 1
ea
Box (approx 1 lb) raisins 3/4
c
Sugar 2
c
Water
ds
Salt 1/4
ts
Lemon juice optional 2
ea
Heaping teaspoon cornstarch
-dissolved in 2 teaspoon
-water
Or enough water to make
-liquid cornstarch
Directions:
Preheat oven to 375 degrees. Combine flour, baking soda, salt and
sugar, mixing well. CUt in butter/shortening until particles resemble
fine corn meal. Blend together well the milk, eggs and vanilla. Add
to flour mixture, gather into dough and, on a lightly floured
surface, knead until dough is stiff. Chill for a few hours overnight.
Divide chilled dough into 4 equal parts, refrigerate portions you're
not working with so dough remains chilled. On a lightly floured
surface roll out dough, one portion at a time, to between 1/4 and 1/8
inch thick. Using a 4 inch cookie cutter, cut out as many circles as
possible, remember you need and even number. Place a circle of dough
on a lightly greased cookie sheet. Put 1 heaping teaspoon of filling
in the middle of the circle, then cover with a second circle. Seal
edges thoroughly. Repeat with remaining dough and bake 8-10 minutes,
or until cookies are a light golden brown. For filling, place
raisins, sugar, water and if desired, lemon juice in a saucepan.
Bring to a boil and cook 5 minutes. Add cornstarch mixture, blend
well and cool.
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