GRANDMA'S RAISIN FILLED COOKIES 
FILLING:

3 c. raisins
1 c. sugar
1/4 c. nuts, chopped
2 tbsp. flour
1 c. water

DOUGH:

2 c. granulated sugar
2 eggs
6 c. sifted flour
4 tsp. cream of tartar
1 c. milk
1 c. plus 2 tbsp. shortening
1 tsp. vanilla
2 tsp. baking soda
1 tsp. salt

Cream together in a large mixing bowl the granulated sugar, shortening, eggs and vanilla. Sift together the flour, soda, cream of tartar and salt. Add alternately with 1 cup of milk to the creamed mixture. Add the last cup of flour gradually mixing well after each addition.

Chill the dough and prepare the filling by combining all the ingredients except the nuts in a saucepan and cook until thick. Add the nuts. Let cool.

Roll the dough to a thickness of 1/8 inch. Cut out in circles with a biscuit cutter and place bottom of cookie on a cookie sheet. The dough is very soft and is to be handled delicately. Put a spoonful of filling on the dough and place another circle of dough on top. Press edges together lightly to prevent the filling from baking out the edges of the cookie.

Bake at 350 degrees for 10-12 minutes or until golden brown around the edges. Yield: 3 1/2 dozen cookies.

recipe reviews
Grandma's Raisin Filled Cookies
   #180156
 Debra (North Dakota) says:
My Mom would make these every Christmas. She would cut a X shaped cut on the top cookie. I make the filling by pulsing the raisins in the food processor before cooking, so it a nice smooth paste for the filling. My Mom used dates instead of raisins, but I didn't care for this, so sometimes she used half raisins and half dates or just all raisins.

 

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