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Raisin filled cookies Recipe

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This recipe for Raisin filled cookies, by , is from The Beth Abbott Fernandez Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Fernandez
Added: Monday, October 20, 2008


2 c brown sugar
1 c Shortening
2 eggs
3 1/2 c flour
1/2 tsp salt
1 tsp soda
1 tsp cream of tartar
1 tsp vanilla

1 c sugar
1 Tbsp. flour
1 c. hot water
2 Tbsp lemon juice
1 c raisin
1 c chopped nuts

Cream shortening, add sugar and cream well. Add eggs, beat till fluffy. Sift flour, salt, soda, and cream of tartar. Add to cream mixture, add vanilla. Shape dough into 2 long rolls, wrap in wax paper, refrigerate overnight.

Filling: Put raisins through food processor, chop nuts, mix sugar, flour, water over low heat, stirring constantly till thick. Add raisins and nuts. Boil 1 minute, let cool. Slice cookies, put 1 tsp. filling between 2 cookies. Bake 400 for 9 minutes. Let cool 1 minute before removing from cookie sheet.

Personal Notes:
Personal Notes:
This recipe was hand written by my mom and was given to her by her sister Toots.




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