RAISIN FILLED COOKIES

 

  • Cooking Time: 10-12 minutes
  • Servings: 12-14
  • Preparation Time: 30-40 minutes

Ingredients

  • COOKIES:
  • 1/2 CUP SHORTENING
  • 3/4 CUP SUGAR
  • 1 EGG
  • 1 TEASPOON VANILLA
  • 1/2 CUP MILK
  • 2-1/2 CUPS FLOUR (PLUS MORE FOR ROLLING)
  • 1/2 TEASPOON SALT
  • 2-1/2 TEASPOONS BAKING POWDER
  • RAISIN FILLING:
  • 1 TEASPOON FLOUR
  • 1/2 CUP SUGAR
  • 1/2 CUP WATER
  • 1 CUP RAISINS (GROUND, IF PREFERRED)
  • 1 TEASPOON LEMON JUICE

Directions

  • Prepare filling:
  • Combine all ingredients in a saucepan.
  • Bring to a boil, stirring occasionally, then reduce heat and simmer until thickened.
  • Cool completely before using; it will thicken more as it cools.
  • Prepare cookies:
  • In a large mixing bowl, cream sugar and shortening with an electric mixer.
  • Add egg and beat until creamy.
  • Combine vanilla and milk; set aside.
  • In a bowl, sift (or whisk) dry ingredients.
  • Add about 1/3 of milk mixture to the shortening/sugar/egg mixture and beat to combine.
  • Now add about 1/3 of dry ingredients and beat to incorporate.
  • Repeat 2 more times, until all ingredients are well incorporated into a smooth, cohesive mass.
  • Form dough into 2 balls, and wrap each one in plastic wrap. Refrigerate until chilled. At this point, you can leave it overnight, if preferred.
  • When ready to bake cookies, Preheat oven to 375F.
  • Remove chilled dough, one ball at a time, and roll out in a lightly floured surface, to about 1/8” thickness.
  • Using a 2-1/2” cookie or biscuit cutter, cut out cookie rounds, dipping cutter in flour as needed, to prevent dough from sticking.
  • Place 1/2 of the stamped rounds on a cookie sheet lined with parchment (I use a floured spatula to do this.)
  • Place a good dollop (about a tablespoon) of the cooled raisin filling in the middle of the rounds, then place another round over the top, pressing the edges well with your fingers, or a fork to seal.
  • Using the tines of fork, make a vent in the top of each cookie (should make 12 to 14 cookies.)
  • Place cookies in pre-heated oven and bake for 10-12 minutes, until bottoms are just lightly browned around edges.
  • Remove from oven and let cool a minute or two on the sheet before placing cookies on a rack to cool.

Notes

My mother (who is 88 years old) has been making these cookies since she was a young girl. She really doesn't know how she learned to make them, so I guess she's earned the right to lay claim to the recipe! If you're not a raisin-lover, you can easily substitute any jam for a filling.

Categories: Cookies 
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