Raisin Filled Cookies

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Mmmm… Nothing says comfort like a warm cookie straight from the oven.

Raisin Filled Cookies

1 cup shortening

2 cups granulated sugar

2 eggs, beaten

1 cup whole milk

2 teaspoons pure vanilla extract

7 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

Cream the shortening with the sugar. Blend the eggs with the milk in a separate bowl and add t0o the creamed mixture; mix until combined. Add vanilla.

In a separate bowl whisk together the dry ingredients. Add to wet ingredients and combine well. Wrap dough in plastic wrap and chill overnight.

Filling

2 cups raisins, chopped

1 cup granulated sugar

1 cup water

2 tablespoons flour

1 tablespoon fresh lemon juice

Combine all the ingredients in a small sauce pan and cook over medium heat until mixture is thickened. Set aside to cool completely.

Assemby

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.

 

Roll chilled dough out to no more than 1/4-inch thick. Using a round or square cutter, cut dough out and place on parchment lined baking sheets.

Place 1 teaspoon of filling onto the center of the cookie.

Using a small thimble size cutter cut out a hole into the center of another cut out cookie. This prevent the filling from coming out of the sides of the cookies while balking. Place overΒ  cookie with the filling on top. Do not press dough together. Continue until all dough is used.

Bake for 20 minutes until just lightly golden. Remove to cool.

Glaze

Fresh lemon juice

powdered sugar

Combine lemon juice and powdered sugar, stirring until it’s the correct glazing consistency. Drizzle over cooled cookies.

 

6 thoughts on “Raisin Filled Cookies

  1. I’d love to make these but switch out the raisins (dried apricots, blueberries, etc)–do you imagine it would change anything but flavor?

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