Raisin Mixture: Soak raisins in hot
ool while preparing dough.
Cookie Dough:
Cream sugar and
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.
inutes.
Grease a large cookie sheet.
Roll dough into
Cream shortening and sugar; add eggs.
Sift flour, baking powder, and salt together.
Add milk and vanilla.
Mix well; roll out dough 1/4 inch thick.
Cut with a round cutter.
Place on cookie sheet.
Brush top of cookie with egg white.
Top with filling.
Bake at 400 degrees Fahrenheit for 15 minutes.
FILLING:
Grind raisins, dates and candied cherries in a food processer.
Cook on top of stove until thick, stirring constantly. This stuff will probably burn like no one's business.
/8 inch). Use a cookie cutter to cut circles about
Cook filling ingredients in a saucepan over low heat until thick, about five minutes.
Mix butter and sugar together then add the flour, salt, baking soda and oats and mix until it resembles crumbs.
Press half of mix into a 9 X 13\" pan.
Spread on raisin filling.
Pat on remain crumb mixture to cover all the filling.
Bake at 400\u00b0 for 20 to 25 minutes.
Cool and cut into bars.
n wire racks.
Prepare Cookie Filling: In large mixing bowl
br>In large bowl, stir cookie mix, ground almonds, butter and
Cut dough into 24 equal parts, roll into balls.
Put a ball of dough into an ungreased mini-muffin tin.
Press dough on bottom and up the sides.
Bake at 350\u00b0F for 10 minutes or until lightly browned.
If puffy, press dough back around sides with the back of a metal teaspoon.
Cool 5 minutes; remove to wire cooking rack.
In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
Add milk, and mix till smooth.
Fill cookie cups with cream cheese mixture.
Store in refrigerator.
Cook filling: Place the 1/2 cup sugar and 1 cup ground raisins in food processor.
Add cornstarch, 1/2 cup water and salt.
When cooked and thick, add nuts.
To make dough, combine rest of ingredients to a soft dough.
Roll out thin.
Cut with cookie cutter.
Put teaspoon of filling on one cookie and then top with another cookie. Pinch edges together.
Bake in moderate oven at 350 degrees Fahrenheit for about 10 minutes or until browned.
Cream sugar and shortening.
Add eggs and beat well.
Sift flour, baking powder and soda together.
Add flour mixture alternately with milk and vanilla.
Drop 1 teaspoon dough on cookie sheet.
Dip bottom of teaspoon in flour; use this to make a hole in top of cookie.
Place 1 teaspoon filling in hole.
Bake in hot oven about 400\u00b0.
This cookie can be frosted, if desired. Quick and easy!
Yum.
ounded teaspoon of raisin mixture into center of a cookie round and
Cream shortening and sugar.
Add eggs and vanilla, milk and dry ingredients.
Roll out on a floured surface and cut with cookie cutter.
Place 1 teaspoonful of filling on each cookie and place another cookie on top that has a hole in it.
Press edges together. Bake at 375\u00b0 for 10 minutes.
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.
Cream shortening and sugar.
Add eggs.
Add dry and liquid ingredients alternately.
Drop by tablespoon on cookie sheet.
Put on 1 teaspoon of filling and cover top with 1 teaspoon of cookie mixture.
Bake at 350\u00b0 for 15 minutes.
Makes 3 dozen approximately.
Cook box of raisins with enough water to cover raisins.
Add sugar and cornstarch to thicken; cook for 7 minutes.
Set aside to cool.
Cream sugar, shortening and eggs; add vanilla and milk.
Add baking powder and salt to flour.
Mix well.
When dough is stiff enough, roll out thin.
Cut with cookie cutter; put on ungreased cookie sheet.
Put a spoonful of raisins on and then put another on the top.
Make a vent on top and bake 6 to 10 minutes in 400\u00b0 oven.
nd place on lightly greased cookie sheet with seam under.
Mix ingredients together and add enough flour to make a soft dough.
Roll out dough, cutting to desired size.
Place on cookie sheet and put a spoonful of filling on top.
Cover with another cookie; seal around edges.
Bake in 350\u00b0 oven until slightly brown.
Mix sugar, flour and shortening as you would for pie crust. Add sour milk, baking soda, salt and vanilla.
Roll out and place a teaspoon of filling on each cut cookie.
Roll out a top and place over filling.
Pinch with fork to seal.
Bake at 375\u00b0.