Ingredients for Libbie's Raisin Filled Cookies
- 1 1/2 cups granulated sugar
- Shortening
- 2 1/2 cups all-purpose flour
- Egg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Buttermilk
- Vanilla
- Raisins
- 1 tablespoon cornstarch
- 1/2 cup water
- Nutmeats
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How to Make Libbie's Raisin Filled Cookies
- **Make the Raisin Filling:** In a food processor, combine 1/2 cup granulated sugar, 1 cup ground raisins, 1 tablespoon cornstarch, 1/2 cup water, and a pinch of salt. Process until smooth.
- **Cook the Filling:** Transfer the mixture to a small saucepan over medium heat. Cook, stirring constantly, until the filling thickens significantly (about 5-7 minutes).
- **Add Nuts:** Stir in 1/4 cup chopped walnuts or pecans (optional). Remove from heat and let cool completely.
- **Prepare the Cookie Dough:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract.
- **Combine Dry Ingredients:** In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- **Mix Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- **Chill the Dough:** Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- **Assemble the Cookies:** Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a cookie cutter to cut out cookies.
- **Fill and Bake:** Place a teaspoon of the cooled raisin filling onto one cookie. Top with another cookie and pinch the edges to seal.
- **Bake:** Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cool on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
62g
Fat
6g
Carbs
10g
