Old-Fashioned Raisin Cookies Recipe
"My mother has been making these morsels for the past 40 years, much to the delight of all in our family," jots Darlene Markel of Stayton, Oregon. "The fruit-filled sugar cookies will please any sweet tooth. They disappear quickly!"
- 1/2 cup sugar
- 1-1/2 teaspoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1 cup chopped dates
- 1/2 cup raisins
- 1/2 cup water
- 1 cup butter, softened
- 2 cups sugar
- 3 Eggland's Best Eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until thickened and bubbly. Cool.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2-3 hours or until easy to handle.
- On a lightly floured surface, roll half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon of raisin filling in the center of each cookie.
- Roll out remaining dough. Cut with a 2-in. cookie cutter. With a 1-in. round cookie cutter, cut a hole in the center of each; place over filling. With a fork, press edges to seal.
- Bake at 400° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool completely. Yield: about 4 dozen.
Originally published as Old-Fashioned Raisin Cookies in Country Woman March/April 2000, p40
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