"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mother's Cookie Filling Recipe

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This recipe for Mother's Cookie Filling, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Rottluff Warns (11/7/1897 - 10/23/1992)
Added: Saturday, March 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup raisins
1 cup chopped dates
1/2 cup chopped nuts
1/2 cup water
1/2 tsp. salt
2 tlbs. cornstarch dissolved in a little water.

Directions:
Directions:
Cook the fruit, water and salt 2 or 3 minutes to blend the flavors. Add nuts. Add dissolved cornstarch and cook 2 minutes.
Let cool before using as a filling in rolled cookie dough.

Number Of Servings:
Number Of Servings:
4 dozen cookies
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Mother (Ida Rottluff Warns) made these at Christmas IF Uncle Julius Rottluff in California sent us a Christmas present of dried fruits and nuts. During the depression, there was no money to buy the fruits and nuts.

 

 

 

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