Cookies with Raisin Filling
This recipe is a newspaper clipping from my great grandmother's cookbook (handed down to her granddaughter, Phyllis Dorothy Wilson Purdy, who has handed it to me. My great grandmother is Jennie Mae Halstead Colby.
For the filling, mix 1 of a cup of sugar, one tablespoon of flour, one cup of chop- ped, seeded raisins, one cup of boiling water; cool until it thickens. For the cookies, beat one cup of sugar and one- half cup of shortening--butter or lard, or both--one beaten egg, one-half cup of sweet milk, three teaspoons of baking powder and flour to handle well. Roll very thin, cut to rounds. On one-half the rounds, put a spoonful of the filling, cover with another round and bake in a quick oven. By adding flavoring, good plain cookies will be obtained by simply] omitting filling and baking like any cookies. For a large family double the amounts given.
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