And by food, I mean cookies, cakes, candy, fudge, pies–you name it, grandma had it. Even better, it was all within my reach. Trays of cookies on the endtables, bowls of candy on the buffet–ahh, sweet glorious sugar coated heaven.
Until the year I ate so much I got sick.
But that’s a story for another day.
This story is about grandma’s raisin-filled cookies, which somehow I never had the opportunity to taste while she was still alive. In fact, I had no clue this was such a favorite of my mom’s and my aunt’s until a few months ago, when they pulled out the old recipe card and suggested I make them for the blog.
And by “recipe,” I mean an ingredient list followed by the word “bake.”
So, I gave it the old college try. And I must say, these turned out really yummy; nothing like Grandma’s, I’m sure, but then again, nothing ever is.
Start by creaming together your sugar and Crisco. Add egg and vanilla, and mix well.
Meanwhile, sift together your dry ingredients, then add to your wet mixture alternately with the milk.
For the filling, combine cornstarch, flour, water and sugar in a small saucepan until smooth. Mix in your raisins and bring to a boil, stirring constantly until thickened; about 3 minutes. Remove from heat and let cool.
Roll out your dough and cut into 3″ circles. Top half of the circles with your filling mixture:
Top with a second circle and, using a fork, press the edges together. Cut a slit in the top of each cookie.
Bake at 350 for 8 – 10 minutes, or until lightly browned.
Grandma’s Filled Cookies (printable recipe)
- 1/2 cup Crisco
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 3 1/ 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup milk (preferably whole)
- 1 cup chopped raisins
- 1 tablespoon flour
- 1/2 cup sugar (I used a mixture of half white sugar and half brown sugar)
- 1/2 cup water
- 1 tablespoon cornstarch
- In a large bowl, cream sugar and Crisco. Add egg, beating well after each addition. Beat in vanilla.
- Combine flour, baking powder, basking soda, salt and nutmeg; add to your wet ingredients alternately with milk. Cover and refrigerate until the dough is easy to handle.
- For the filling, combine cornstarch, flour and sugar in a small saucepan. Stir in water until smooth. Add raisins. Bring to a boil, stirring often, until the mixture is thickened. Cool.
- On a floured surface, roll out your dough and cut into circles (I used a 3″ cutter). Spoon 2 teaspoons of filling on top of half of the circles. Top with another circle.
- Using a fork, press edges together. Cut a slit in the top.
- Place cookies 2 inches apart on a baking sheet. Bake at 350 for 8 – 10 minutes.