Raisin Cookies

The recipe for raisin cookies was passed down through from my paternal grandmother.  My mother always made these around Christmas time and I have continued the tradition in my home.  

The dough should be mixed ahead of time to allow time for it to chill in the refrigerator for a few hours or overnight.

The raisin mixture consists of raisins, water, flour, sugar, and salt.  After it is boiled to thicken, the mixture is placed in the refrigerator to cool, alongside the batter.

 

Take approximately 1/3 of the dough and use a rolling pin to roll it out on a lightly floured surface.  With a circular object, (I use one of my fine goblets), cut/press out the shape of the cookie. 

The bottom part of the cookie is ready to be placed on the cookie sheet.  The top half of the cookie will need 3 holes to represent the eyes and nose.  (I use a pen cap to make the holes.)

Place a small amount of the chilled raisin mixture to the center of each cookie and cover with the top half of the cookie.  


Pinch the two layers together to prevent the raisin filling from baking out.

Bake at 350º until light golden and remove from the oven. 

 After the cookies cool for a few minutes, I  remove them from the baking sheet and put them directly in a well-sealed plastic container to store in the freezer.

The only one drawback to these cookies is that they do not last very long in my house.