Prune And Raisin Filled Cookies Food

RAISIN-FILLED COOKIES

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

OLD-FASHIONED RAISIN-FILLED COOKIES

Steps:

• Filling:.
• Cook raisins with sugar and water for 10 to 15 minutes, or until thick, stirring occasionally.
• Remove from heat and add lemon juice and butter.
• Let cool while preparing dough.
• Cookie Dough:.
• Cream sugar and butter; add egg and mix well.
• Combine flour, baking powder, and salt, and add alternately to sugar mixture with milk and vanilla extract.
• Roll out a portion of the dough to 1/8-inch thickness and cut into rounds with a biscuit cutter.
• Place a teaspoonful of filling on the center of a round, then cover with another round and press edges together.
• Bake at 350 degrees F until golden brown (10 to 15 minutes).

OLD-FASHIONED RAISIN COOKIES

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until thickened and bubbly. Cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2-3 hours or until easy to handle. , On a lightly floured surface, roll half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon of raisin filling in the center of each cookie. , Roll out remaining dough. Cut with a 2-in. cookie cutter. With a 1-in. round cookie cutter, cut a hole in the center of each; place over filling. With a fork, press edges to seal. , Bake at 400° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool completely.

GRANDMA'S RAISIN FILLED COOKIES

Steps:

• Raisin Mixture: Soak raisins in hot water.
• When plumb and soft, drain water and grind.
• Put in saucepan and add sugar, salt, and water.
• Mix the flour with just enough water to make smooth paste, then add to raisin mixture.
• Let come to boil, then set off to cool.
• Cookie: In large mixing bowl, cream together butter& sugar.
• Beat in eggs.
• Add milk and vanilla.
• Mix until well blended.
• Combine dry ingredients together and add to butter mixture.
• Roll out onto flour surface to about 1/4 inch thickness.
• Cut with round cutter.
• Lay on cookie sheet, and add 1 Tablespoon (about) ground raisin mixture to each cookie.
• Top with another round cookie, pinch sides together.
• Bake@ 350 8-10 minutes or until just starting to brown.

PRUNE AND RAISIN FILLED COOKIES

Steps:

• To Make Filling: Boil prunes until plump. Put raisins in pan, cover with water and heat until water steams. Strain and add 1/2 cup of sugar to raisins, mix well and heat again until almost dry. Remove from heat and set aside. Pit the cooked prunes, if not already pitted, chop and add to raisins. Add chopped nuts, if desired. Set fruit mix aside overnight.
• The next day make the dough. In large bowl, mix together the flour, baking soda, sugar and salt. Make a well in the center. Add the eggs, milk, grated lemon rind and oil and mix to form dough. Knead the dough to the consistency for rolling.
• Divide the dough into 6 parts. Roll each part into a rectangle of 1/8 inch thickness. Put 1/6 of the fruit mix onto the dough rectangle and spread evenly.
• Fold the dough lengthwise into the center. Fold the other side in slightly past center, and press seam lightly. Pinch ends to close. Lift the loaf with a spatula and place on lightly greased cookie sheet with seam under.
• Bake in 400 degree F (205 degrees C) oven for 18 - 20 minutes (top should be lightly brown). Allow to cool then cut crosswise slices about 1 inch thick.
• To Make Glaze: Use juice of 1 lemon and enough confectioners' sugar to obtain consistency for brushing top of cookie. Drop sprinkles onto glaze and allow glaze to set. Enjoy!

RAISIN FILLED SPICE COOKIES

Steps:

• In a small saucepan, over medium heat, combine the 1/3 cup of sugar, water, raisins, butter and pinch of salt. Bring ingredients to a boil, and cook until thick, you should be able to see the bottom of the pan while stirring when finished. Remove from heat and set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Sift together the flour, cinnamon, allspice, cloves, salt and baking powder, set aside. In a medium bowl, cream shortening and sugar until smooth. Stir in the eggs and vanilla. Add dry ingredients, mix until blended, then finally stir in the milk.
• On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 2 1/2 inch circles. Place a teaspoon of filling onto the center of half of the cookies. Cover with the other half of the cookies. Press the edges together with the tines of a fork. Sprinkle with sugar and bake on unprepared cookie sheets for 10 to 12 minutes in the preheated oven.

LIBBIE'S RAISIN FILLED COOKIES

Steps:

• Cook filling: Place the 1/2 cup sugar and 1 cup ground raisins in food processor.
• Add cornstarch, 1/2 cup water and salt.
• When cooked and thick, add nuts.
• To make dough, combine rest of ingredients to a soft dough.
• Roll out thin.
• Cut with cookie cutter.
• Put teaspoon of filling on one cookie and then top with another cookie. Pinch edges together.
• Bake in moderate oven at 350 degrees Fahrenheit for about 10 minutes or until browned.

ITALIAN DATE RAISIN FILLED COOKIE

Steps:

• Cream shortening and sugar; add eggs.
• Sift flour, baking powder, and salt together.
• Add milk and vanilla.
• Mix well; roll out dough 1/4 inch thick.
• Cut with a round cutter.
• Place on cookie sheet.
• Brush top of cookie with egg white.
• Top with filling.
• Bake at 400 degrees Fahrenheit for 15 minutes.
• FILLING:.
• Grind raisins, dates and candied cherries in a food processer.
• Cook on top of stove until thick, stirring constantly. This stuff will probably burn like no one's business.

DELICIOUS RAISIN-FILLED COOKIES

Steps:

• For filling, mix raisins, salt, sugar, nutmeg, and vinegar in a sauce pan. Put on to boil and when boiling, add cornstarch dissolved in water. After it comes to a full boil again, remove from heat and set aside to cool.
• For dough, cream the shortening, sugar, and eggs, and then add the salt, extract, milk, and nutmeg. Add enough flour (about 5 cups) to make the dough easy to handle.
• Roll dough on a floured surface to a thickness similar to pie crust (about 1/8 inch). Use a cookie cutter to cut circles about 3 inches across. Drop a teaspoon of filling on a circle and cover with another, pressing out all air and press around the edges to seal.
• Optional: Brush top surface with milk and sprinkle with granulated sugar.
• Place on a cookie sheet and bake at 350 F for 18-20 minutes.

FAMILY FAVORITE RAISIN-FILLED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 3 1/2 cups flour, 1 cup sugar, cream of tartar, and baking soda together in a bowl. Mix vegetable shortening, milk, egg, and vanilla extract into dry ingredients to make a dough. Roll the dough out 1/4-inch thick on a floured work surface. Cut dough into 2 1/2-inch rounds using a biscuit cutter or glass.
• Combine raisins, 1/2 cup sugar, and 1 tablespoon flour in a bowl; stir to coat raisins. Spoon 1 rounded teaspoon of raisin mixture into center of a cookie round and top with another round. Use a fork to crimp the edges together to make little pies. Place cookies onto a baking sheet.
• Bake in the preheated oven until cookies are lightly golden brown, about 11 minutes. Watch carefully to prevent burning.
• Gather cut scraps of dough, gently form into a ball, and roll out again. Repeat steps as before until all dough and filling are used up.