Raisin Filled Cookies

Ingredients

• 1 cup shortening
• 2 eggs
• 1/4 teaspoon soda
• 1/4 teaspoon salt
• 2 cups sugar
• 2 level teaspoons baking powder
• 1 cup milk
• 1 teaspoon vanilla
• flour enough to make stiff enough to roll
• 1 package raisins
• 1 1/4 cups sugar
• two-thirds cup water

Method

1. 1

   Cream shortening, add sugar and beaten eggs, milk, flour, baking powder and soda (dissolved in a little warm water).

2. 2

   Roll thin, cut and bake.

3. 3

   For filling, put sugar on raisins, add water and cook for 5 minutes, stirring constantly.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 9. The excerpt below is the record exactly as published.

Raisin Filled Cookies. 1 cup shortening, 2 eggs, 14, teaspoon soda, 14 teaspoon salt, 2 cups sugar, 2 level teaspoons baking pow- der, 1 cup milk, 1 teaspoon vanilla, flour enough to make stiff enough to roll. Cream shortening, add sugar and beaten eggs, milk, flour, baking powder and soda (dissolved in a little warm water). Roll thin, cut and bake. Filling—1 package raisins, 114 cups sugar, two-thirds cup water. Put sugar on raisins, add wa- ter and cook for 5 minutes, stirring constantly. Figs may be used instead or with the raisins, put hetween cookies. ANNA S. MATHIS. + oa eed se Ce ae 16 CARBON COUNTY COOK BOOK Southern Fruit Cake. 1 cup each of butter, sugar and molas- ses, 14 cup buttermilk, 3 cups flour, 3 eggs beaten separately, 1 teaspoon cinnamon, 14 teaspoon each of cloves and allspice, 14, tea- spoon nutmeg, 14 pint seeded raisins, 14 cup currants, 14 teaspoon soda

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