Grandma C’s specialty!
Cookies
- 1 cup Shortening
- 2 cups Brown Sugar
- 4 Tablespoons Whole Egg Powder, *
- 6 Tablespoons Water, *
- ½ cup Milk, **
- 1 teaspoon Vanilla Extract
- 2 cups Flour
- 1 ½ cups Soft White Wheat Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- ⅛ teaspoon Ground Cinnamon
Filling
- ¾ cup Raisins
- ½ cup Water
- 6 Tablespoons Sugar
- ½ Tablespoon Vinegar
- 1 pinch Salt
- ½ teaspoon Vanilla Extract
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
Preheat oven to 350℉. In a large bowl mix Shortening, Brown Sugar, and Eggs thoroughly. Stir in Milk and Vanilla. In a separate bowl; mix Flour, Salt, Soda and Cinnamon. Stir into Shortening mixture. Drop by teaspoon about 2 inches apart on UNGREASED baking sheet. With the back of a spoon, or your thumb, make a small well in the middle of each cookie.Meanwhile place Raisins and 1/2 cup Water in a blender. Pulse until Raisins are ground up well. Pour into a sauce pan and add Sugar, Vinegar, Salt and Vanilla. Mix 1 Tablespoon Water and Cornstarch in a small bowl and stir into Raisin mixture. Cook and stir until thick.
Place 1/2 teaspoon Raisin filling in well of each cookie. Bake 10 minutes.
*Using fresh today? 2 large eggs work well in this recipe. Omit the 6 Tablespoons of water if using fresh eggs.
**Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup for cup the milk called in every recipe I cook.
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