Raisin Mixture: Soak raisins in hot
*These cookies (24) should be chocolate cream filled cookies and be chopped as fine as can be done.
heet, leaving ample space between cookies.
Place a teaspoon of
Put dry ingredients together in one bowl.
Cream sugar and shortening in mixing bowl.
Add eggs and vanilla.
Next add flour and sour cream alternately.
Put in refrigerator for 2 hours. Roll out on floured board and cut with cookie cutter (cut bottom thicker than your top for raisin filled cookies).
Cut thick and bake at 450\u00b0 for 10 minutes.
The secret to keeping them soft is baking them at a high temperature and cutting them thick.
Makes 2 1/2 to 3 dozen raisin filled.
Makes 6 dozen sugar cookies.
Spoon 1 rounded teaspoon of raisin mixture into center of a
Mix all ingredients together. Roll on floured board.
Cut out your cookies.
Bake in a 350\u00b0 oven for 10 to 12 minutes. This dough may be used for raisin filled cookies or any filled cookies.
Flour to make soft dough.
Cream shortening and sugar.
Add eggs and milk.
Add milk and soda mixture, baking powder and vanilla. Flour enough to make soft dough. Roll out cookies and cut into desired size.
Drop teaspoonful of cherry pie filling or raisin filling.
Add a little extra sugar if desired before putting on top. After top is put on, press around edges with a fork.
Bake at 350\u00b0 about 15 to 20 minutes.
ize can to cut the cookies.
Put a spoonful of
In a medium sized saucepan, combine the raisins and just enough water to cover.
Bring to a boil.
Mix sugar and cornstarch together, then add to raisins.
Boil until slightly thickened, about 1 minute.
Allow mixture to cool completely before making cookies.
Cook raisins in water with enough sugar to sweeten.
When raisins are soft, thicken as for raisin pie.
Add 1 tablespoon lemon juice, 2 teaspoons butter and 1/4 teaspoon salt. Remove from heat.
Cream brown sugar and shortening.
Add eggs, one at a time; continue beating and add milk alternately with dry ingredients.
oz of the crushed cookies. Sprinkle half of the remaining
Mix shortening, sugar and eggs.
Add milk and vanilla; cream well.
Mix in dry ingredients.
Chill.
If necessary, add more flour to prevent stickiness when rolling dough on floured board. Roll to 1/16 to 1/8-inch thick.
Cut into circles.
Place on lightly greased baking sheet.
Top each circle with small amount of Raisin Filling.
Top with another circle and press edges to seal.
Bake at 400\u00b0 for 8 to 10 minutes or until delicately browned.
Combine brown sugar, butter Crisco and eggs and mix.
Add water and vanilla; mix.
Add flour, salt, baking soda and cinnamon and mix well.
Put 1 large teaspoon dough on cookie sheet. Impress a hollow.
Put in one teaspoon of Raisin filling or Pineapple Filling, then put another dab of dough on top.
Sift together dry ingredients.
Cream sugar and shortening until fluffy.
Add eggs and mix well.
Add vanilla and sour cream. Blend thoroughly.
Add dry ingredients a little at a time until blended.
Chill overnight or at least 2 hours.
Roll out and cut with a 2-inch cookie cutter.
Put a teaspoon of filling, then top with another 2-inch circle of dough.
Seal around cookie.
Prick top of cookie.
Bake at 350\u00b0 for 10 to 12 minutes.
Cream shortening and sugar together.
Add eggs and beat.
Add vanilla and water.
Combine 2 cups flour with soda, salt and baking powder and stir in.
Stir in remaining flour.
Put on floured board and knead in enough flour for soft dough.
Roll on floured board.
Cut, place on cookie sheet.
Bake at 350\u00b0 until brown.
I use this dough for raisin filled cookies.
Make a dough to handle easy and roll. Cut in cookies. Bake on top rack at 325\u00b0 for 12 minutes.
Cream shortening and sugar; add eggs, sour cream, soda and vanilla.
Add flour; then mix and knead until stiff enough to roll.
Cut into cookies and place one round on cookie sheet,
Fill heaped up with raisins, then cover with another round; cut slit in center of top round for steam to escape.
Bake 350\u00b0 for 10 to 12 minutes.
Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
nto 1x3 inch rectangles. Place cookies on prepared baking sheets, 2
br>Very gently press the filled cookies down to flatten them out