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Raisin and Date filled cookies (Great, Great Grandma Boothe) Recipe

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This recipe for Raisin and Date filled cookies (Great, Great Grandma Boothe) is from The Allert Reed Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
The Dough:
1 c shortening (crisco)
2 c brown sugar
3 eggs
1 t vanilla
1 t soda, dissolved in 2 T hot water
4 c flour
2 t baking powder
1/4 t salt

Raising Filling:
1 c brown sugar
1 c raisins
2 1/2 T flour
1 c hot water
1 t vanilla
chopped nuts if desired

Directions:
Directions:
Cream the shortening and sugar really good and then add the eggs and beat some more and then add the vanilla, soda, water. Add 1 c of flour with the baking powder and salt. Finally, mix in last 3 cups of flour. Refrigerate after mixing for 1-2 hours, while preparing the filling. Dough can be made a few days ahead and stored wrapped in foil or plastic wrap. If it is sticky when brought out to use, add a little bit of flour while rolling.
Roll out dough in thin layers in small batches and cut with a round cookie cutter. Put about a Tablespoon of filling mixture in the center between 2 thin cookies pressed together.
Bake at 350º on a lightly greased sheet pan for 8-10 minutes until bottoms are lightly browned.

For Filling:
Combine all ingredients in a pan, bring to a boil and boil for 8-10 minutes or until thick.

Personal Notes:
Personal Notes:
From Grandpa Boothe:
I can remember eating my grandmother Boothe's cookies, sometimes sitting on her front porch and other times witting in the small breakfast nook at the back of her house that overlooked a small horse barn next to the milk river in Malta Montana.

 

 

 

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