Wednesday, February 25, 2009

Raisin-Filled Cookies

A few days ago I read an article about the bakery at ZCMI and how it had wonderful raisin-filled cookies. My family loved eating there! I always had a thick slice of bread with cheese on top. I figure you can make that on your own without a recipe, but here's one for raisin-filled cookies in honor of the ZCMI bakery. My rating: 3.5 out of 5.

Raisin-Filled Cookies

1 cup sugar
1/2 cup shortening
1/2 cup milk
1 egg
1 tsp vanilla
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
3 1/2 cups flour

1 cup water
1 cup raisins
3/4 cup sugar
1 Tbsp flour
1 tsp lemon juice

Combine sugar and shortening. Beat for 3 minutes, until well creamed. Beat egg in a separate dish and then add to the sugar mixture. Add vanilla. Stir well. Add cream of tartar, baking soda, and salt. Stir well. Add flour 1/2 cup at a time. Cover and refrigerate for at least four hours.

Put water into small saucepan and bring to a boil. Chop raisins into smaller pieces. There isn't a precise way--just rock a big knife back and forth a few times to break them up. Add raisins, sugar, flour, and lemon juice to boiling water. Stir with a whisk to incorporate flour. Cook until mixture thickens, about 15-20 minutes, stirring occasionally. Cover and refrigerate for at least four hours.

Roll out cookie dough until it is 1/4 inch thick. Cut into circles (the top of a cup works well). Spoon about 1/2 Tbsp raisin mixture onto half of the cookie rounds. Top with other cookie rounds and then press the edges with your fingers or a fork to seal.

Bake at 350 degrees for 8-10 minutes.

2 comments:

memoriesforlifescrapbooks said...

Those look so good...and I have all of those ingredients on hand :) How great is that!

Anonymous said...

I was wondering where you got this recipe from? I’ve been looking for the big sugar cookies they had at the holidays that they had pumpkins on Halloween and Valentines they were big hearts and it was like a big sugar cookie with like a ton of frosting on it I’m just wondering if you had any idea where I could find those recipes from the Zcmi?