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.

1 comments:

memoriesforlifescrapbooks said...

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