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"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

Raisin Filled Cookies Recipe

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This recipe for Raisin Filled Cookies is from The Bever Family Cookbook, 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:  
1 cup white sugar
1 cup brown sugar (packed)
1 cup butter (softened)
3 eggs
5 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
3 tbsp buttermilk
2 tsp vanilla

Raisin Filling:
1 tbsp cornstarch
3 tbsp flour
1 1/2 cups seedless raisins
1 cup brown sugar (packed)
2 cups boiling water
Directions:
Directions:
Cream butter and sugars. Add eggs one at a time, beating after each addition. Beat in vanilla. Combine dry ingredients and add alternately with buttermilk to the creamed mixture. Mix well and chill. After filling is made and chilled, roll out dough on a lightly powdered sugar surface. Cut out with a round cookie cutter. Spoon filling on, moisten edge with a wet finger and place another cookie round on top. Pinch edges together and cut a small slit in the top. Repeat with all dough. Place on ungreased cookie sheet or on parchment paper lined cookie sheet. Bake in preheated 350 degree oven for 10 to 13 minutes, or until lightly browned.

Raisin Filling: Combine cornstarch, flour and sugar in a saucepan. Add boiling water, stirring constantly. Add raisins and stir and cook until mixture boils and is thickened. Cool.

 

 

 

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