GRANDMA VAN RAISIN FILLED COOKIES

• porzioni: 18 cookies ?

Ingredienti

FOR THE COOKIE DOUGH:

1/2 C Shortening. 113 Gm

1 C Sugar. 200 Gm

1 Egg

1/2 tsp Salt. 3 Gm

1/2 C Milk. 115 Gm

1 tsp Baking Soda

2 tsp Baking Powder

1 tsp Vanilla

3 C All Purpose Flour (to make soft dough, may be +/-). 360 Gm

FOR THE FILLING:

1 C Chopped Raisins. 160 Gm

1/2 C Chopped nuts. 57 Gm

1/2 C Granulated sugar. 100 Gm

1 Tbsp All Purpose Flour

1/2 C Water. 115 Gm

Istruzioni

FOR THE DOUGH:

Mix in order given in Ingredients. Roll and cut.

FOR THE FILLING:

Combine all ingredients and cook until thick. Let cool before putting on cookies.

ASSEMBLE AND BAKE:

Spread filling on 1/2 of the cookies and place another cookie on top and seal.

AS THESE INSTRUCTIONS ARE PRETTY BARE-BONES, I'VE INCLUDED MORE DETAILED INSTRUCTIONS FROM A BAKING WEBSITE THAT HAS A VERY SIMILAR RECIPE:

MAKE THE DOUGH:

Cream together the sugar and margarine on medium speed until light and fluffy.

Reduce the mixer speed to low and add the salt, eggs, flour and milk.

Continue to mix until just about all of the flour is incorporated.

Add the baking powder, baking soda and vanilla extract and mix to combine.

The dough will be very soft and sticky. Cover with plastic wrap and refrigerate for at least 30 minutes to 1 hour.

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

Using about 1/3 of the dough at a time (dough weight = ~825 gm), roll out the dough on a well-floured surface to about 1/16-inch thickness. (The dough is very soft and sticky, so use as much flour as necessary to roll it out without it sticking.). (Use yellow ring on adjustable rolling pin OR use 1/6" ring and squish the cutout cookie to make it thinner and larger)

Cut the dough into rounds (I used a 2¾-inch cookie cutter, I would recommend something larger - 3.25"?)

Place one on prepared baking sheet, spoon 1 to 2 tablespoons of the raisin filling onto the circle and then top with another round of dough.

Just lay the circle on top of the filling; there is no need to seal them shut, as they will do so while baking. Repeat with remaining dough and filling. (THIS IS NEW TO ME. GRANDMA ALWAYS SEALED HER COOKIES, PROCEED AT YOUR OWN RISK!).

Bake the cookies until lightly golden brown on top, about 15 minutes. Allow to cool for about 10 minutes on the pan and then transfer to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

Note

https://www.browneyedbaker.com/filled-raisin-cookies/

As I noted in the Directions, Grandma's instructions were pretty scarce. So I found the website noted above and included their instructions. The website recipe was VERY similar but was about double in quantity.

Grandma's cookies were outstanding and a favorite of everyone.

Might try adding a pinch of cloves to the filling to give it a more flavorful profile.

2 3/4" cutter made 23 cookies - not much filling and dough was too thick at the 1/6".

3 1/4" cutter would make 16 cookies at the 1/6" ring. Or (WAG), 21 cookies @ yellow ring (2mm).