Old Fashioned Raisin-Filled Cookies
- Yield 4-5 dozens
- Prep 30 minutes
- Cook 10-12 minutes
This recipe was given to my mother-in-law when she was a young bride by her landlord, who was already elderly. My mother-in-law passed away a few years ago at the age of 92, making this cookie recipe probably over a 100 years old. This recipe is one of the families favorites for Thanksgiving and bake sales.
- 1 cup shortening
- 2 cups sugar
- 2 eggs
- 1/2 cup sour milk (warm milk and add 1 teaspoon baking soda and 1/2 teaspoon vinegar
- 5 cups all-purpose flour
- 2 cups California Raisins
- 2 cups water
- 1 cup sugar
- 1 teaspoon vinegar
- 3 tablespoons all-purpose flour plus water to make a paste to thicken filling
- To prepare filling: Cook raisins and water together for 5 minutes. Add sugar and vinegar. Make a paste of flour and water, stirring until it is smooth. Add a little at a time to the raisin mixture and cook until thickened. Let cool.
- To prepare cookies: Preheat oven to 350F. Place line baking sheets with parchment paper.
- Beat shortening and sugar well. Add eggs and sour milk. Add 2 cups of flour and mix well. Add the rest of the flour a little at a time, mixing until hands come clean. Place dough in a bowl, divide into 4 pieces. Roll dough on lightly floured surface until about 1/8 inch thick. Using a 3-inch round cookie cutter or a glass, cut into rounds.
- Place 1 teaspoon of filling in the middle of half the rounds. Cover with a second round and seal edges. Bake 10 to 12 minutes.