Raisin-Filled Cookies
This recipe was from Larry's grandmother, "Momma Dot". The original was very vague, so I added some specifics. It can be cut in half. I use a 4" round cutter to make these. If you run out of raisin filling, just make more! I found that a half batch makes 22 cookies and uses about 20 oz of raisins.
Yield: 44 cookies?Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | sugar |
| 1 cup | shortening |
| 3 | eggs |
| 3 teaspoons | baking soda |
| 3 teaspoons | cream of tartar |
| 1 cup | milk |
| 1 teaspoon | vanilla extract |
| 7 or more cups | flour to soften and roll |
| 3 boxes | raisins |
| 3 cups | water |
| 1/2 cup | sugar |
| 1 tablespoon | cornstarch adjust for filling |
Directions:
Cream sugar and shortening. Add eggs. Mix in the rest of the dough ingredients (not the raisins, water, or 1/2 c sugar), adding flour gradually until you have a soft dough, but stiff enough to roll. Chill (covered) for several hours or overnight.
Before rolling, heat raisins, water, and 1/2 cup sugar until simmering. Add cornstarch mixed with cool water to raisins to thicken. Simmer at least 1 minute.
Roll out dough in smaller portions. (You may have to knead in more flour to make it less sticky.) Cut bottom rounds and place on cookie sheet. Put filling in center of round and top with another round. Seal edges and poke a hole in top cookie.
Bake in a 400 oven for 10-15 minutes. Cool on a wire rack.
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