Tuesday, April 19, 2011

Raisin Cookies

This is an old recipe from the Black family. I believe it actually came from an even older ward cookbook down in Monticello (or it may be Blanding), Utah.

Michael loves these "cookies". They are basically like homemade fig newtons. Michael will request these for dessert at family gatherings, especially surrounding his birthday. I'm pretty sure he is the only child in the family that really likes them. Good thing he met me, because now he has another person in the family who loves them also. It's a shame, because they are really addictive and not all that great for the figure. But, they are made for special occasions (a.k.a. like once a year), so I don't have to feel too bad about nibbling on some when I get the chance.

If you like fig newtons, you will surely like these. They are sweet, fruity, and have a nice crumbly cookie outside. This particular batch we made came out a bit drier than we would have hoped, but they still taste wonderful. And their haphazard top layer appearance may or may not have something to do with the fact that we dropped the crust upon transportation from wax paper to pan. Michael said, "It'll stick to the wax paper!" and I in my raisin cookies naïveté said, "Okay!" We flipped it over and PLOP. It fell in pieces onto the top of the raisin mixture. It was actually quite hilarious. We pieced everything back together as best we could and into the oven it went. Luckily, a little plopping, dropping, and piecing translated into a yummy dessert. 
Raisin Cookies
Cookie Dough
1 c shortening
2 c sugar  
4 eggs
2 tsp vanilla
4 tbs milk
5 c flour
1/2 tsp salt

Cream the shortening and the sugar together. Then mix the remaining ingredients into dough. Place in the dough in the freezer to chill.

Raisin Filling
4 c raisins
1 1/2 c sugar
2 c water
4 tbs corn starch
2 tsp vanilla
2 tsp lemon juice

Mix all the ingredients in a saucepan cook until thick.

Divide the dough in half for the top and bottom of the cookie. Roll the bottom dough out onto wax paper to the size of the cookie sheet. Transfer the dough to the cookie sheet. Spread the raisin filling onto the dough evenly. Roll out the top dough the same as the bottom and place on the cookie sheet. Bake at 400 degrees for 15 min then check and continue until top begins to brown. Finally cut into squares and enjoy hot or chilled!

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