"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Raisin Filled Cookies Recipe

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

Ellie Harbour
Added: Sunday, January 25, 2009


1 c. Shortening
1 c. Sugar
1 Egg
1 tsp. Vanilla
1/2 c. Milk
4 tsp. Baking Powder
3 c. Flour
Or make your favorite Pie Pastry.
1 c. ground Raisins
1/2 c. Sugar
1/2 c. Cold Water
2 tsp. Flour

Filling: Put ingredients into Double Boiler, mix, cook 15 minutes, stirring often.

Dough: Cream Shortening and Sugar together until fluffy; add eggs, milk and vanilla, beat well. Sift dry ingredients, if desired, add to creamed mixture, mix well. Roll out dough. approximately 1/8 inch thick.
Cut with 2 1/2 inch cookie cutter. After cutting 2 Cookies, insert Raisin Filling, put second Cookie on top, pinch edges together, prick to let filling steam. Continue until all dough is cut into cookies and filled. Bake on ungreased cookie sheet.
Bake 350 to 375 degrees for 10 to 12 minutes. until light brown. Yield: 3 dozen.

Personal Notes:
Personal Notes:
Walt Morse and my mother, Doris Morse, used to make these and they were to die for.




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