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Bob Bogey Raisin-Filled Cookies




Source of Recipe


Buddy Cookbook


List of Ingredients




Filling:
1 pound raisins*
1 cup sugar
3 tablespoons cornstarch

In a medium-sized saucepan, combine the raisins and just enough water to cover. Bring to a boil. Mix sugar and cornstarch together, then add to raisins. Boil until slightly thickened, about 1 minute. Allow mixture to cool completely before making cookies.

*Note: The raisin filling can easily be substituted with any fruit filling on the market. A few suggestions are apricot or cherry.

Dough:
2 cups sugar
1 cup shortening
2 eggs
2 teaspoons vanilla
4 teaspoons cream of tartar
2 teaspoons baking soda
Flour to form a soft dough, start with 5 cups
1 cup milk

Cream together sugar and shortening. Mix in eggs and vanilla and blend well. Mix cream of tartar with baking soda and 5 cups flour. Add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients. Mix well; add more flour if needed to form a soft, rollable dough.

On a well-floured surface, roll the dough to 1/8-inch thickness; cut with biscuit cutter and place rounds on greased cookie sheet. Place a heaping teaspoon of raisin filling in center of dough and cover with another round of dough. Gently press the edges together. Bake at 350 degrees for 13 to 15 minutes. Makes 4 dozen.



Recipe