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Raisin Filled Sugar Cookie Recipe (Nana's)*** Recipe

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This recipe for Raisin Filled Sugar Cookie Recipe (Nana's)*** is from The Sharp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:
1 cup white sugar
1 cup brown sugar
1 cup shortening (Crisco)
3 eggs
1/2 cup milk
1 tsp. vanilla
1 tsp. baking soda dissolved in 1 tbsp. hot water
4 tsp. baking powder
1 tsp. salt
6 cups flour
Filling:
1 1/2 cups white sugar
4 tbsp. flour
2 cups raisins
2 cups hot water
1 lemon
Directions:
Directions:
Dough: Beat shortening with sugars; add eggs, one at a time, beating after each addition. Beat in vanilla, milk, and baking soda dissolved in warm water. In separate bowl, whisk together the flour, baking powder, salt and slowly add to shortening mixture, beating after each addition. Roll dough out to about 1/3 inch thickness. Use a wide mouth glass (dip mouth of glass in flour before using) or a large circle cookie cutter to cut out circles.
Filling: In a large pot, whisk together sugar and flour. Add water and raisins. Squeeze in juice of lemon. After squeezing, add the lemon to the mixture and cook on medium to medium-low until raisins are plumped and liquid has thickened to about gravy consistency. Let cool.
Place a dollop (maybe a heaping tbsp. of filling into center of one circle. Top with a second circle of dough. Press to seal. Brush tops with milk and sprinkle with sugar. Bake on a lightly greased pan until light brown at 425º for 7-12 minutes.
Personal Notes:
Personal Notes:
Mother's recipe called for 425 and I've made them using that hot of an oven but would like to try at 350 and increase time. These aren't as hard to make as it sounds and very, very good. Stay fresh a long time and yummy. Made them for vet (Chet Anderson) and he said they were just like HIS mothers...loved them. So, so good!!!!

 

 

 

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