Aunt Ida's Raisin Filled Cookies
List of Ingredients
AUNT IDA'S RAISIN-FILLED COOKIES
4 C Flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 C packed light brown sugar
1 C butter or margarine
3 eggs
2 tsp vanilla
Raisin Filling (following)
In a large bowl, mix flour, baking powder, soda, salt, and nutmeg.
Thoroughly mix in sugars. With pastry blender or 2 knives, cut in
butter until particles are fine. Beat eggs with vanilla. Add to flour
mixture and mix thoroughly with fork to smooth dough. Chill several
hours or overnight, until firm enough to handle easily. Divide dough in
several portions. Work with 1 portion at a time, keeping remainder in
refrigerator. On floured pastry cloth, roll dough to 1/8 inch
thickness. Cut out with floured 3 inch circle or square cutter; roll
again and cut scraps. Put generous teaspoonful of filling in center of
half the circles. Top with plain circle or square. Press around edges
with tines of fork. If desired, cut decorative vent on top. Bake on
ungreased cookie sheet in a preheated 375 degree F oven until golden brown, about 10-12 minutes. Remove at once to cool on rack. Dust with
confectioners sugar. Store in airtight containers. The longer they
set, the better the flavor.
RAISIN FILLING
Mix well:
3/4 C sugar
1 T cornstarch
In a small saucepan, heat to boiling:
1 C water
2 C seedless raisins
Add sugar mixture, then boil gently, stirring, until liquid is clear and
slightly thickened and raisins are plumped. Cool, then stir in 1 tsp
vanilla.
Janet Host Reinhold
Recipe
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