Pressing the edges of the cookies with the tines of a fork serves two purposes: you create a tight seal to hold the raisin-nut filling and you give the cookies an appealing old-fashioned look.

Source: Better Homes and Gardens
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Raisin-Nut Filled Cookies

Ingredients

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Directions

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  • Combine flour, baking powder, and salt; set aside.

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  • Beat butter with an electric mixer on medium speed for 30 seconds. Add sugar and corn syrup; beat until combined. Add egg, milk, vanilla, and lemon flavoring; beat well. Add flour mixture; beat at low speed until combined. Divide dough in half. Cover and chill about 1 hour or until easy to handle.

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  • Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into rounds with a 2-1/2-inch cookie cutter.

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  • Place half of the cookies on lightly greased cookie sheets. Spoon a rounded teaspoon of Raisin-Nut Filling onto center of each cookie. Top with remaining cookies. Seal edges with a fork. Bake in a 375 degree F. oven for 10 minutes. Remove and cool on a wire rack. Makes about 32 cookies.

Tips

Bake and cool cookies. Store in a tightly covered container at room temperature for up to 3 days.

Nutrition Facts (Raisin-Nut Filled Cookies)

126 calories; 4 g total fat; 2 g saturated fat; 14 mg cholesterol; 77 mg sodium. 22 g carbohydrates; 1 g fiber; 2 g protein;

Raisin-Nut Filling

Ingredients

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Directions

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  • Combine raisins and water in a saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 minutes; do not drain. Combine sugar and all-purpose flour; add to raisin mixture. Stir in corn syrup or honey lemon peel or orange peel, and lemon juice or orange juice. Cook and stir until mixture comes to boiling. Remove from heat. Stir in walnuts. Cool.

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