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:

Equipment:

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:

covered percent of daily need