Yum! So good I had two! For breakfast that is - I had them for lunch, too. I couldn't resist taking a picture of my grinder. I had to dig it out of the basement and dust it off. Bet my kids have never seen me use it. But it worked well - the recipe called for grinding the raisins. I got out the food processor and couldn't find a "grind" setting. Didn't think about my blender - which probably would have worked. Anyway, thank goodness for Google! The original recipe didn't have any instructions. Was I supposed to roll out the cookie part or just smush it around the filling? And I had no idea how long to bake them. I googled and took the first on the list - from allrecipes.com. They turned out beautifully. Certainly not disappointed, and it's still my favorite cookie!
1/2 cup fat
2 tsp. cream of tartar
1 cup sugar
3½ cups flour
1/2 cup sweet milk
1 tsp. salt
1 tsp. soda
1 egg
1½ tsp. vanilla
Filling:
1/2 cup sugar
1 cup raisins ground
2/3 cup water
3 tsp. flour
Cook a few minutes.
[Instructions from allrecipes.com: On a floured surface, roll dough and cut into 3-in. circles. Spoon 2 teaspoons filling on a circle and top with another circle. Pinch edges together and cut slit in top. Repeat with remaining dough and filling. Place on ungreased baking sheets. Bake at 350 degrees F for 10-13 minutes or until lightly browned.]
1/2 cup fat
2 tsp. cream of tartar
1 cup sugar
3½ cups flour
1/2 cup sweet milk
1 tsp. salt
1 tsp. soda
1 egg
1½ tsp. vanilla
Filling:
1/2 cup sugar
1 cup raisins ground
2/3 cup water
3 tsp. flour
Cook a few minutes.
[Instructions from allrecipes.com: On a floured surface, roll dough and cut into 3-in. circles. Spoon 2 teaspoons filling on a circle and top with another circle. Pinch edges together and cut slit in top. Repeat with remaining dough and filling. Place on ungreased baking sheets. Bake at 350 degrees F for 10-13 minutes or until lightly browned.]
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