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Results 1 - 10 of 12 for raisin filled cookies buttermilk
Cut rhubarb into pieces. Grind whole oranges and raisins. Add sugar and boil ... steam out. Bake at 350°F for 10 to 15 minutes or until done.
Add water to raisins, set aside. Mix Crisco, ... set aside. Combine buttermilk, soda, salt, and vanilla. ... too thick or cookies will be too hard). Refrigerate ... with cookie cutter, fill each cookie with a dab ... degrees or until done.
*Heat and thicken fruit or use canned pie filling. Cream sugar and shortening. Add eggs and vanilla. Blend dry ingredients and add ...
Heat oven to 350 degrees. ... slowly. Stir in nuts after thickened. If raisins are used, use 2 tablespoons lemon juice and 1/2 teaspoon cinnamon.
Mix shortening, sugar and eggs. Stir in liquid and vanilla. Sift the dry ingredients and add. Cook the dates, sugar and water until thick. ...
Mix together shortening, sugar and eggs until fluffy. Stir in milk and vanilla. Sift together flour, salt, soda and cinnamon. Add to first ...
Mix shortening, brown sugar, and ... In saucepan combine raisins, 1/2 cup water, sugar, ... degrees for 10-12 minutes or until lightly browned.
Roll out and cut out round cookies. Bake at 350 degrees for 10 minutes. Fill with raisin filling between the two cookies. ... will not become soggy.
To make raisin filled cookies, roll dough 1/2 inch ... Cook 20 minutes. Add thickening of cornstarch and water. This recipe is over 100 years old.
Cream shortening. Add sugar and blend. Add eggs and beat. Add water and vanilla. Sift flour, salt, soda and cinnamon. Drop by teaspoon on ...
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