My mom's friend Carol made these cookies many years ago and we loved them so much we just had to make them ourselves. They are a little time-consuming but they're so worth it! The dough is slightly crunchy yet soft (sort of in between a cake and a cookie) and the filling is absolutely to die for.
RAISIN-FILLED COOKIES
Dough:
3/4 cup butter
3/4 cup Crisco butter-flavor shortening
3 cups sugar
3 eggs
1 1/2 cups milk
3 tsp. baking soda
4 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. nutmeg
9 cups flour
Directions:
Beat together butter, shortening and sugar. Beat in eggs and add milk.
Combine flour, baking soda, baking powder, salt and nutmeg. Add to butter mixture.
Raisin Filling:
4 1/2 cups raisins
1 1/4 cups sugar
9 Tablespoons flour
4 1/2 tsp. lemon juice
Mix raisins and sugar in saucepan. Add 4 1/2 cups boiling water. Stir and bring to a boil. Cool and add 4 1/2 tsp. lemon juice. Sauce will thicken as it cools.
To roll dough: flour surface well. Roll dough thin but thick enough to handle, cut out 4" circles.
Place circles on an ungreased cookie sheet, put a tablespoon of raisin filling in the center and fold over. Crimp edge with a floured fork.
Bake at 350 degrees F for 15 minutes or until golden brown. Sprinkle with powdered sugar when cool.
Makes approximately 100 cookies.
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