Nanny’s Raisin Filled Cookies #SundaySupper

Nanny’s Raisin Filled Cookies #SundaySupper is a lacto ovo vegetarian recipe with 36 servings. One serving contains 211 calories, 3g of protein, and 5g of fat. For 24 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is liked by 87 foodies and cooks. If you have eggs, sour milk, baking powder, and a few other ingredients on hand, you can make it. It works best as a hor d'oeuvre, and is done in approximately 1 hour. It is brought to you by Grumpys Honey Bunch. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is not so great. If you like this recipe, you might also like recipes such as Filled Raisin Cookies, Raisin-Filled Cookies, and Raisin Filled Cookies.

Servings: 36

Preparation duration: 40 minutes

Cooking duration: 20 minutes

 

Ingredients:

6-1/2 cups all purpose flour

1 cup applesauce

4 teaspoons baking powder

1 teaspoon baking soda

½ cup brown sugar

2 teaspoons butter

3 large eggs

1 cup granulated sugar

1 cup light brown sugar

1 cup powdered sugar, use more if needed

1 cup raisins

½ teaspoon salt

¾ cup sour milk

1 shot (1-1/2 ounce) Captain Morgan's Spiced Rum

¾ cup unsalted butter, softened

1 tablespoon unsalted butter, melted

1-1/2 teaspoon vanilla extract

¼ cup water (this is where I added the rum - and I used Captain Morgan's Spiced Rum)

Equipment:

mixing bowl

sauce pan

baking paper

baking sheet

oven

Cooking instruction summary:

To make the filling, in a medium sized saucepan, stir together all filling ingredients and bring to a boil. Immediately turn heat down to a slow simmer and simmer for 20-30 minutes until mixture has thickened and raisins have plumped. Set aside to cool until needed in recipe below.In a large mixing bowl, mix together butter and sugars until creamy. Add eggs, one at a time and mix until well blended after each addition. Stir in vanilla extract.Mix together dry ingredients and add to wet mixture 1 cup at a time. Add sour milk a little at a time after each flour addition.By the time you are ready to add your last cup of flour, the dough should be sticky, but starting to stiffen some. Once you have added 6 cups, roll dough out onto a floured board and lightly knead the remaining cup of flour into the dough.Divide dough into quarters and roll out to about inch thickness. Cut two cookie rounds out for each cookie. Place a piece of parchment paper on top of cookie sheet. Place 1 cookie on cookie sheet. Top with 1 tablespoon of raisin filling. Place another cookie round on top of cookie with filling. Press with thumb to seal. Bake in 350 oven for 17-20 minutes or until lightly golden brown. Cool on cookie rack.If you want to frost a few (this does not make enough frosting to frost all of the cookies. If you want to do this, please double your ingredients). Mix the butter, sugar and rum together and stir until well combined. You do not want a thick glaze so add more sugar or rum as needed to make frosting thin enough to run just a little when frosted. Let frosting sit while cookies are cooling and it will thicken up some and not run down the sides of cookie when frosting.

 

Step by step:


1. To make the filling, in a medium sized saucepan, stir together all filling ingredients and bring to a boil. Immediately turn heat down to a slow simmer and simmer for 20-30 minutes until mixture has thickened and raisins have plumped. Set aside to cool until needed in recipe below.In a large mixing bowl, mix together butter and sugars until creamy.

2. Add eggs, one at a time and mix until well blended after each addition. Stir in vanilla extract.

3. Mix together dry ingredients and add to wet mixture 1 cup at a time.

4. Add sour milk a little at a time after each flour addition.By the time you are ready to add your last cup of flour, the dough should be sticky, but starting to stiffen some. Once you have added 6 cups, roll dough out onto a floured board and lightly knead the remaining cup of flour into the dough.Divide dough into quarters and roll out to about inch thickness.

5. Cut two cookie rounds out for each cookie.

6. Place a piece of parchment paper on top of cookie sheet.

7. Place 1 cookie on cookie sheet. Top with 1 tablespoon of raisin filling.

8. Place another cookie round on top of cookie with filling. Press with thumb to seal.

9. Bake in 350 oven for 17-20 minutes or until lightly golden brown. Cool on cookie rack.If you want to frost a few (this does not make enough frosting to frost all of the cookies. If you want to do this, please double your ingredients).

10. Mix the butter, sugar and rum together and stir until well combined. You do not want a thick glaze so add more sugar or rum as needed to make frosting thin enough to run just a little when frosted.

11. Let frosting sit while cookies are cooling and it will thicken up some and not run down the sides of cookie when frosting.


Nutrition Information:

Quickview
210k Calories
3g Protein
5g Total Fat
38g Carbs
1% Health Score
Limit These
Calories
210k
11%

Fat
5g
8%

  Saturated Fat
3g
19%

Carbohydrates
38g
13%

  Sugar
18g
21%

Cholesterol
27mg
9%

Sodium
78mg
3%

Alcohol
0.3g
2%

Get Enough Of These
Protein
3g
6%

Selenium
8µg
13%

Vitamin B1
0.17mg
12%

Folate
40µg
10%

Vitamin B2
0.14mg
8%

Manganese
0.16mg
8%

Phosphorus
70mg
7%

Iron
1mg
7%

Vitamin B3
1mg
7%

Calcium
40mg
4%

Potassium
131mg
4%

Fiber
0.92g
4%

Vitamin A
167IU
3%

Copper
0.05mg
3%

Magnesium
8mg
2%

Vitamin B5
0.2mg
2%

Zinc
0.24mg
2%

Vitamin B6
0.03mg
2%

Vitamin D
0.23µg
2%

Vitamin E
0.2mg
1%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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