"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Raisin Filled Cookies, by Rosie McNerney, is from Grandma Liz's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Rosie McNerney Added: Thursday, September 22, 2005
1/2cup Crisco 1 tsp vanilla 1 cup sugar 2 ½ cup flour 2 eggs ¼ tsp. soda 2 Tbsp. cream or canned milk ¼ tsp. salt Mix and chill for 1 hour.
Filling: 1 ½ cups raisins 2/3 cup sugar 2 T flour 1 cup water 1 tsp lemon juice
Boil until thick (Can add nuts) Roll out dough, cut with doughnut cutter or drinking glass. Put about 1 tsp of filling on and top with another round. Prick each top with fork. Bake at 400 for 10 to 12 minutes.
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