Raisin Filled Cookies Recipe
RAISIN FILLED COOKIES
3 cups brown sugar
1 cup Crisco Shortening
1 cup milk
Cream together and add:
2 teaspoons baking soda
3 teaspoons Cream of Tartar
6 cups flour
Mix all together. This makes a lovely soft, brown dough. Refrigerate at least 30 minutes or more before rolling out. I roll out just small batches at a time.(This also makes just wonderful, plain sugar cookies)
1 box of raisins (I prefer the dark brown ones)
Cover with water and add sugar to taste, I like mine sweet. Simmer
till done, use flour to thicken. (Use a couple spoons of flour to make
a paste, drop in the hot raisins, and stir till nice and thick. Cool filling.
Cut out the rolled dough. I usually just use a glass, and dip the rim in
flour, then cut out my circles. Works great for a cookie pattern. Pinch
the edges of the cookie together after you put about a TBSP of filling
in it, use the amount you want, or use a fork and dip the tines in flour,
press all around the circle of the cookie if you want them to be fancy.
Bake at 375 degrees for 10-15 minutes. Reduce heat to 350 degrees
if the cookies seem too brown. I use Pam spray on my cookie sheets.