It’s been a little while since I’ve posted a recipe.
Seems like I’m due. The official start of Fall is just a few weeks away, and
holiday baking won’t be far behind. So I think this is a timely offering.
These cookies (raisin filled) are a favorite of my
dad’s. I made a batch for him while I was at my parents’ house over a week ago.
My dad has fond memories of his maternal grandmother making them, and I
remember his mother making them. From what my dad recalls, they were a holiday
favorite.
The dough and fillings are easy to make, but
assembly is a bit time consuming. For those who don’t like to make a project
out of their baking, these cookies can be turned into a bar. Just divide the
dough, press half into the bottom of a 9” x 13” baking pan, cover with filling,
and spread the remaining half on top. Lower the oven temp to 375° and bake for
at least 20 minutes or until the top reaches a nice golden color.
If you make the dough recipe as written, you will
notice that your cookies are lighter in color than those pictured. My mom doesn’t
use shortening or white granulated sugar. The shortening was replaced by a
dairy-free spread (I believe it was Earth Balance) and cane sugar (Florida
Crystals).
Other adaptations can be made to the fillings. Dried
fruits, like the raisins, can be very sweet. You may want to taste some of the
fillings before adding the sugar. My aunt likes to make a raisin-apple filling,
and she’s also fond of mince-meat. When it comes to fillings you are only
limited by imagination. Think of these cookies as mini hand-pies without the
intimidation of pastry crust.
¾ c. Shortening
1 c. Sugar
2 Eggs
3 ½ c. Cake Flour
3 tsp. Baking Powder
½ tsp. Salt
½ c. Milk
½ tsp. Vanilla
Cream shortening and sugar. Add eggs. Sift dry
ingredients together and add alternately with milk and vanilla. Mix well after
each addition. Roll out dough 1/8” thick on floured surface. Cut with 2 1/2”
round cutter. Place on greased cookie sheet, add teaspoon of desired filling and
cover with another round. Pinch together with tines of fork or fingers. Brush
tops with egg white and bake in hot oven (400°F) 15 minutes. (Though the recipe
doesn’t suggest it, chill the dough for at least an hour before rolling and
cutting. It’s a soft dough, and chilling will make it easier to handle.)
Fillings
Raisin
1 1/3 c. Sugar
1 c. Hot Water
2 tbsp. Butter
1 tbsp. Flour
¼ tsp. salt
4 c. Raisins
Lemon-Raisin
1 c. Sugar
4 tsp. Lemon Zest
1 c. Hot Water
4 c. Raisins
¼ c. Lemon Juice
Apricot
2 ½ c. Sugar
1 ½ c. Water
6 tbsp. Flour
¼ tsp. Salt
4 ½ c. Chopped Dried
Apricots
Apricot-Orange
¾ c. Water
1 ½. C. Sugar
3 tbsp. Flour
1 ½ tsp. Orange Zest
¼ tsp. Salt
4 ½ c. Chopped dried
apricots
¾ c. Orange Juice
Date
1 1/3 c. Sugar
1 1/3 c. Water
2 tbsp. Butter
¼ tsp. Salt
2 2/3 c. Pitted Dates
(or paste)
3 tbsp. Lemon Juice
Date-Cherry
1 tbsp. Flour
1 c. Sugar
1 c. Water
1 c. Dried Cherries
1 c. Dates
Fig
1
c. Sugar
2
tbsp. butter
1
1/3 c. Hot Water
¼
tsp. Salt
4
c. Chopped Figs
Fig-Lemon
1 ½ c. Water
1 c. Sugar
4 tbsp. Flour
¼ tsp. Salt
2 c. Chopped Figs
Juice of 2 Lemons
Fig-Orange
1 c. Water
1 c. Sugar
¼ tsp. Salt
1 c. Chopped Nuts
3 c. Chopped Figs
½ c. Orange Juice
4 tsp. Grated Orange Rind
Walnut-Fig
1 ¼ c. Water
1 c. Corn Syrup
½ c. Sugar
4 tbsp. Flour
¼ tsp. Salt
¾ c. Chopped Walnuts
2 c. Chopped Figs
2 tbsp. Lemon Juice
2 tsp. Grated Lemon
Rind
Prune
2 tbsp. Flour
1 c. Sugar
1 c. Chopped Nuts
¼ tsp. Salt
2 c. Chopped Prunes
1 ¼ c. Orange Juice
Cinnamon-Prune
1 med. Orange, peeled
and diced
½ c. Prune Juice
½ c. Sugar
1 ½ tsp. Cinnamon
¼ tsp. Salt
2 tbsp. Melted Butter
¾ c. Chopped Walnuts
2 c. Chopped Prunes
Peach
2 c. Water
3 c. Sugar
¼ tsp. Salt
5 c. Chopped Dried Peaches
Tutti-Frutti
1 c. Sugar
2 tbsp. Flour
1 c. Water
2 ½ c. Chopped, Dried
Fruits
2 tbsp. Lemon Juice
The Project Queen
This
recipe and the accompanying fillings came from a cookbook
that
belonged to my grandmother.
My
aunt gave it to me after she died, complete with recipes my grandmother had
collected
and
stuffed into the book.
