Raisin and Date filled cookies (Great, Great Grandma Boothe) Recipe
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Category: |
Category: |
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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
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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.
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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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