You didn’t think I’d leave you hanging without at least one new cookie recipe did you? Good.
Well here it is. My dad’s favorite. A soft, cake-y sort of cookie with a nutty raisin filling. Nobody in my little family eats these except me so I have to give most of them to my dad!
Raisin Filled Cookies
Adapted from The Mennonite Community Cookbook
1/2 cup softened butter
1 cup sugar
1 t vanilla
2 1/4 cups all-purpose flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 cup milk
Cream butter and sugar until fluffy. Add the egg and vanilla and beat well. Mix flour with baking powder, soda, and salt. Add to creamed mixture alternately with milk, starting and ending with flour. Divide into two discs and wrap in plastic. Chill at least 3 hours.
While it’s chilling, make the raisin filling (below) as it needs to be cooled before assembling the cookies.
When the dough is chilled, roll out one disc to just about 1/8 inch thick (a tad more). Cut out with a circle cutter (I use a 2 1/2 inch) and place 12 on a parchment lined sheet. Continue cutting until you use all of that dough. Wrap scraps back up and chill again. Dollop a teaspoon of raisin filling on top of each circle. Roll out other disc of dough to just under 1/8 inch thick. Cut out circles and lay them on top of the filling. Gently press down the sides. Gently press a raisin into the center of each cookie. Chill scraps again and then roll those out and repeat the process.
Bake at 400F for 9-10 minutes or just til golden on bottom. Browning on the tops means they are overbaked. Cool on wire rack before storing in airtight container. These freeze just fine.
Yield: about 30 3 1/2-inch cookies
1 cup ground raisins
1/2 cup water
1 T flour
1/4 cup finely chopped walnuts
Cook everything together until thick, stirring constantly. Cool.