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.
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.
Raisin Mixture: Soak raisins in hot
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.
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.
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.
he dough to the consistency for rolling.
Divide the dough
ands.
Cover and chill for 30 minutes.
FILLING:.
ttach to jar:.
Oatmeal Raisin Spice Cookies.
Empty jar of
*These cookies (24) should be chocolate cream filled cookies and be chopped as fine as can be done.
For dough:
Cream together shortening
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.
aisins with sugar and water for 10 to 15 minutes, or
Spoon 1 rounded teaspoon of raisin mixture into center of a
ides for handles.
Reserve 5 oz of the crushed cookies. Sprinkle
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.
ize can to cut the cookies.
Put a spoonful of
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.
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.
ith plastic wrap, and refrigerate for at least 2 hours.