Raisin Filled Cookies
Mary Shafer
Raisin Filling
In a saucepan, cook:
1 box seeded raisins
1 Tbsp. corn starch
1 cup brown sugar
2 cups hot water
Cookie Dough
1 cup sugar
1 cup brown sugar
1 cup butter or 1/2 cup butter and 1/2 cup lard
5 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. soda
3 eggs
2 Tbsp. sour milk
2 tsp. vanilla
Mix sugar, flour, salt, nutmeg, and rub in butter.
Add the soda to the sour milk and beat eggs.
Add to mixture
Add vanilla.
Roll thin, cut with cookie cutter.
Put 1 tsp. of raisin filling on cookie and cover with another.
Bake at 35º for 8 to 12 minutes.
Makes 4 1/2 dozen large cookies or 6 dozen small ones.
Raisin Cake
Lillie S. Kellison
Corrected recipe.
Apologies for mixing the Raisin Cake and Rhubarb Cake recipes the other week.
Jaynell
2 cups sugar
2 sticks oleo
2 cups milk
4 egg
2 cups raisin ( or more)
2 tsp. each nutmeg, cloves and cinnamon
2 tsp. soda
1/4 cup cold water
2 cups flour
1 cup nuts
Grease either a tube or flat cake pan.
Cook sugar, oleo, milk eggs, raisins, nutmeg, cloves and cinnamon until it comes to a boil.
Stir well. Set off to cool.
Dissolve 2 tsp. soda in 1/4 cup cold water.
Add to cooled mixture.
Stir in 2 cups flour.
Beat well.
Add 1 cup nuts.
Bake 1/2 hour at 350º and 1/2 hour at 300º or until done.