Raisin-Filled Cookies
If you want to add more lacto ovo vegetarian recipes to your repertoire, Raisin-Filled Cookies might be a recipe you should try. One serving contains 194 calories, 1g of protein, and 9g of fat. For 32 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 21. If you have buttermilk, flour, water, and a few other ingredients on hand, you can make it. 383 people found this recipe to be flavorful and satisfying. It works well as a very affordable hor d'oeuvre. From preparation to the plate, this recipe takes about 40 minutes. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 6%, which is improvable. If you like this recipe, take a look at these similar recipes: Filled Raisin Cookies, Raisin Filled Cookies, and Lemon Raisin Filled Cookies.
Servings: 21
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 cup butter, softened
3 tablespoons buttermilk
1 tablespoon cornstarch
3 eggs
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1-1/2 cup seedless raisins
1/2 teaspoon salt
1 cup sugar
2 tablespoons vanilla extract
2 cups boiling water
Equipment:
bowl
sauce pan
cookie cutter
baking sheet
Cooking instruction summary:
Directions In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 3-1/2 dozen. Originally published as Raisin-Filled Cookies in Grandma's Great Desserts Cookbook1992, p46 Nutritional Facts 1 serving (2 each) equals 351 calories, 10 g fat (6 g saturated fat), 54 mg cholesterol, 245 mg sodium, 62 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream sugars and butter.
2. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle.
4. For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth.
5. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool.
6. On a floured surface, roll out dough into 1/8-in. thickness.
7. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top.
8. Place 2 in. apart on ungreased baking sheets.
9. Bake at 350° for 10-13 minutes or until lightly browned.
10. Remove to wire racks to cool.
Nutrition Information:
covered percent of daily need
