Agnes Maloney

Raisin Filled Cookies

Desserts
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Contributor
Agnes Maloney
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Status
Published

Description

Dough: Cream together the sugar and shortening. Add the milk, baking soda, and salt; mix well.

Stir in enough flour to make a rollable dough.

Roll to the desired thickness and cut circles with a glass or cookie cutter.

Place 1 tablespoon filling on one circle, cover with another circle, and press the edges together.

Bake at 350°F for 12 to 15 minutes on a greased cookie sheet.

Filling: Cook the raisins until puffed.

In 1 cup water, add the cornstarch mixture, sugar, orange rind, and orange juice.

Bring to a boil and simmer for 1 minute. Cool before using.

Source Note

Original page 73. Contributed by Agnes Maloney.

Ingredients

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  • 2 cups sugar
  • 3/4 cup shortening
  • 1 cup sour milk or buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 to 7 cups flour, enough to roll
  • 1 pound raisins
  • 2 tablespoons cornstarch dissolved in 1/2 cup cold water
  • 1/3 cup sugar
  • 1 orange, grated rind and juice

Directions

Ordered steps keep the recipe easy to follow.

  1. Dough: Cream together the sugar and shortening. Add the milk, baking soda, and salt; mix well.
  2. Stir in enough flour to make a rollable dough.
  3. Roll to the desired thickness and cut circles with a glass or cookie cutter.
  4. Place 1 tablespoon filling on one circle, cover with another circle, and press the edges together.
  5. Bake at 350°F for 12 to 15 minutes on a greased cookie sheet.
  6. Filling: Cook the raisins until puffed.
  7. In 1 cup water, add the cornstarch mixture, sugar, orange rind, and orange juice.
  8. Bring to a boil and simmer for 1 minute. Cool before using.