These yummy cookies can be made any time of the
year, but my great grandma always made them at
Raisin-filled cookie are truly a tradition in my family. This recipe goes back at least as far as my great grandma Abbie, my mom's grandma. When grandma Abbie couldn't bake anymore, my grandpa - her son - took over the task of making these every Christmas season. Then my mom took over from her dad and now it passes to me.
Ironically I never liked these as a kid. They weren't sweet and sugary enough for me, I guess, and I always bypassed them for the fudge and toffee. Still, a plateful of these cookies brings back a wealth of memories. Of course, as an adult I love them and can't eat enough.
1 cup raisins
1/2 cup sugar
2 teaspoons cornstarch
1 cup sugar
1/2 cup milk
1/2 cup butter, melted
3 1/2 cups flour
2 teaspoons baking powder OR cream of tartar
1 teaspoon vanilla
Combine the first three ingredients in a saucepan with just enough water to cover the raisins. Bring to a boil and simmer until it thickens. Remove from heat. Mix together the rest of the ingredients to make a cookie dough. Roll out thin - about 1/8 inch - and cut out using round cookie cutters. Put 1 teaspoon filling on a cookie cutout and place a second cutout on top, moistening the edges to seal. Place on a greased cookie sheet and bake at 375 degrees F about 10 minutes or until the edges are brown.
NOTE: Instead of sealing the filling completely between two layers of dough, you can make a "window" in the top layer using a smaller cookie cutter. We used to make round cookies with a star cutout or large stars with a smaller star cutout. If you use star or some other shape, watch them carefully while they bake so the tips don't brown too much.