Susie's Raisin-Filled Cookies


For the Filling:

  •     Approximately 36 ounces of raisins
  •     2/3 cup sugar
  •     2/3 cup light brown sugar
  •     5 cups water
  •     1/4 teaspoon salt
  •     2 tablespoons butter
  •     1-1/2 tablespoons lemon juice
  •     1 teaspoon cinnamon
  •     4 tablespoons cornstarch
  •     1/2 cup water

For the Cookie Dough

  •     3-1/2 cups flour
  •     1 cup sugar
  •     1/2 cup Crisco
  •     1/2 cup butter
  •     2 eggs
  •     1/4 cup whole milk
  •     1 teaspoon salt
  •     3 teaspoons baking powder
  •     1 teaspoon nutmeg
  •     2 teaspoons vanilla


Step 1: For the Filling:  Place raisins, both sugars, salt, cinnamon and 5 cups of water in a heavy kettle. Cook over medium heat until it comes to a boil. Cook for about ten minutes, stirring occasionally. Add cornstarch which has been dissolved in a little cold water. Cook a few minutes longer until mixture thickens. Add butter and lemon juice.

Step 2: For the Cookie Dough: Sift together dry ingredients. Work in crisco and butter using a pastry blender as you would for piecrust dough. You could alternatively use a food processor.

Step 3: Beat eggs and then add milk and vanilla to eggs.

Step 4: Make a hole in center of flour mixture. Add egg mixture and mix well. If dough is too soft to roll out, add some flour for right consistency.

Step 5: Roll out dough in a long piece, about 4 inches wide. Place raisin filling on dough. Roll another piece of dough the same size. Place on top of dough with the raisin filling. Use a cookie crimper to cut and seal cookie.

Step 6: Bake for about twenty minutes in a 350 degree oven about 20 minutes until cookies are light brown in color.