
Ingredients
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
Instructions
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.
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