Old-fashioned filled cookies

36 servings

Ingredients

Quantity Ingredient
Phillip Bower- FHMN87A
3½ cup Unbleached flour
2 teaspoons Baking powder
1 teaspoon Salt
⅔ cup Butter -- softened
¾ cup Brown sugar
¾ cup Granulated sugar
2 Eggs
⅓ cup Milk
1 cup Brown sugar
1½ cup Raisins (may need 1 3/4 c)
1 cup Water
1 teaspoon Lemon juice
1 dash Salt
1 tablespoon Cornstarch
1¼ teaspoon Cornstarch
2 tablespoons Water
½ cup Chopped nuts
1 cup Brown sugar
2 tablespoons Flour
1 pinch Salt
1 cup Water
1 cup Chopped dates
2 teaspoons Grated orange peel
½ teaspoon Nutmeg
1 cup Chopped nuts

Directions

RAISIN FILLING

DATE FILLING

Prepare the cookie dough first. Sift the flour, baking powder, and salt together; set aside. In a large bowl, cream the butter and sugars thoroughly. Add the eggs, milk and vanilla; beat at high speed for 2 min. Lower the speed and add the flour mixture g Refrigerate for at least 3 hours. To prepare the raisin filling, grind the rasins. You should have 1 cup of ground raisins. In a medium saucepan combine raisins,brown sugar, water,

5:28 PM lemon juice. Bring to a b Combine the 2T of water and cornstarch, use to thicken the raisin mixture. when cool stir in the nuts. To make the date filling combine the ingredients in a saucepan, bring to a boil and cook for 3 minutes breaking the dates with a spoon. Remove from heat, cool then add the nuts. Roll out the dough on a floured surface until thin (⅛ in).Cut into 2¾ in Bake at 350 F. for exactly 8 minutes. The cookies will be pale yellow. Allow cookies to remain on cookie sheet until almost cool. From Cooking from Quilt Country by Marcia Adams.

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