"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Raisin Filled Cookies Recipe

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This recipe for Raisin Filled Cookies, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Florence Conrad Salisbury
Added: Saturday, January 24, 2009



1/2 c. shortening
1 c. sugar
2 eggs (or 1/2 c. Eggbeaters)
2 T. milk
1 tsp. vanilla
2 1/2 c. flour
1/4 tsp. soda
1/2 tsp. salt (optional)


2 c. raisins
1/3 c. sugar (or less)
1 c. water
1 T. + 1/2 tsp. cornstarch

Filling: Mix all ingredients and cook until thickened. Cool.
Cookie: Mix shortening, sugar, eggs. Add milk and vanilla, mixing well. Add dry ingredients. Chill. If necessary, add more flour to prevent sticking when rolling dough on floured board. Roll to 1/8" thick. Cut into small circles (as with biscuit cutter). Place on lightly greased baking sheet. Top each circle with a small amount of filling. Top with another circle and press edges to deal. Sprinkle tops with sugar, if desired. Bake at 400 for 8 - 10 minutes or until delicately browned. Cool on wire rack.

Personal Notes:
Personal Notes:
These were Joe Conrad's favorites.




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