(by Aunt Florence [Herman] Brosius)
Batter: 1 cup white sugar; 1/2 cup Crisco shortening; 1/2 cup buttermilk; 1 tsp. baking powder; 1/4 tsp. baking soda; 1 tsp. vanilla; 1 egg; 2 1/2 cups flour; 1/4 tsp. salt
Filling: 1 cup raisins; 1/2 cup white sugar; 1/2 cup chopped nuts; 1/2 cup water; 1/4 tsp. salt; 1 TBSP flour
Batter: in a mixer add 1 cup white sugar, Crisco and egg--beat. Add baking powder, 1/4 tsp. salt, baking soda and vanilla--beat. Add buttermilk--beat. Add flour--beat and set aside. Filling--in a saucepan add raisins, 1/2 cup white sugar, water, 1/4 tsp. salt, 1 TBSP flour and the chopped nuts--cook/stir over medium heat until boiling. Once boiling, cook/stir until it makes a smooth paste. Cool raisin mixture slightly. Place a small dough ball of the cookie dough on a floured counter and flour the top of the dough--roll out the dough with a rolling pin to 1/4" thick. Use a small round cookie cutter to cut out the cookies. Place a spoonful of the mixture on top of one cookie dough, then place another cookie dough on top of it. Pinch the edges of the two cookie doughs together so the raisin mixture is sealed inside. Repeat with all cookie dough. Place cookies on greased cookie sheets. Bake at 375 degrees for 12-15 minutes.
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