Busters Recipes

Raisin Filled Cookies

DOUGH:
4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup sugar
1 1/2 cup butter/shortening or
half-and-half
1/2 cup sour milk/buttermilk
2 eggs
1 teaspoon vanilla
FILLING:
1 bix (approx 1 lb) raisins
3/4 cup sugar
2 cup water
Dash salt
1/4 teaspoon lemon juice optional
2 heaping teaspoon cornstarch
dissolved in 2 teaspoon water
or enough water to make liquid
cornstarch

Preheat oven to 375 degrees. Combine flour, baking soda,
salt and sugar, mixing well. CUt in butter/shortening
until particles resemble fine corn meal. Blend together
well the milk, eggs and vanilla. Add to flour mixture,
gather into dough and, on a lightly floured surface, knead
until dough is stiff. Chill for a few hours overnight.
Divide chilled dough into 4 equal parts, refrigerate
portions you're not working with so dough remainins
chilled. On a lightly floured surface roll out dough, one
portion at a time, to between 1/4 and 1/8 inch thick.
Using a 4 inch cookie cutter, cut out as many circles as
possible, remember you need and even number. Place a
circle of dough ona a lightly greased cookie sheet. Put 1
heaping teaspoon of filling in the missle of the circle,
then cover with a second circle. Seal edges thoroughly.
Repeat with remaining dough and bake 8-10 minutes, or
until cookies are a light golden brown.
For filling, place raisins, sugar, water and if desired,
lemon juice in a saucepan. Bring to a boil and cook 5
minutes. Add cornstarch mixture, blend well and cool.