Raisin Filled Cookies
|2 c||granulated sugar|
|1 tsp||vanilla extract|
|1 tsp||baking soda|
|1 tsp||baking powder|
|3 1/2 c||flour|
|1 3/4 c||raisins|
|1/2 c||granulated sugar|
|1/2 tsp||vanilla extract|
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Sift dry ingredients together and set aside.
Cream sugar and butter. Add eggs, milk and vanilla.Add sifted dry ingredients. You may have to add up to 4 cups of flour to get a workable dough.Chill doughRoll chilled dough out on floured surface to desired thickness for each cookie. Cut with round cookie cutter. I use the pampered chef biscuit cutter.Place cookie circles on sprayed baking pan. Add small amount of cooled raisin filling (see recipe below) to each cookie. Do NOT overfill or your cookies will leak while baking. Top with a remaining cookie cirle. Seal edges.Bake at 350 degrees until lightly brown. CoolRAISIN FILIING:
Boil raisins in water for 5-10 minutes. Add sugar and vanilla.Combine dry ingredients and slowing stir into boiling raisins. Stir and cook until thickened.
COOL BEFORE PLACING BETEEN LAYERS OF COOKIE DOUGHTIP: These cookies are rich. You can also fold a single circle in half to create a half moon to create a smaller cookie.