Raisin Filled Sugar Cookie Recipe

by Maureen Stephan
(USA)

The following is my Grandma McIlmoyle's raisin cookie recipe:

Sugar Cookies

Stir together:

4-1/2 cups of flour
1/2 teaspoon of salt
1 teaspoon soda

Cream together:

1-1/2 cups of sugar
1 cup of butter
1 teaspoon vanilla
1/2 teaspoon grated lemon rind
3 eggs

Combine above with flour mixture.

Dough will be very stiff. Chill for two hours for easy handling.

Make into walnut-sized balls, press down and flatten out, and sprinkle with sugar on a lightly greased cookie sheet.

Bake at 400°F on bottom oven rack until they rise (approx. 4 to 6 minutes). Turn sheet around and put on top oven rack until they flatten and turn light brown (approx. 4 to 6 minutes). Remove from oven. Put on waxed paper and sprinkle with sugar. Cool.

Raisin Filled Sugar Cookies

Raisin Filling:

1-1/2 cups chopped raisins
1/2 cup sugar
2 teaspoons lemon juice
1/2 cup chopped nuts

Cook for five minutes. Cool.

Roll sugar cookie dough out on floured/sugared surface/board and cut in circles (mother used the lip of a glass to cut the circles). Put filling into center of cut circle of sugar dough and top with another circle, pinch the edges to make a seal. Cook at 400°F for 8 to 12 minutes.

I got a copy of this cookie recipe from my Aunt Berenice, who has a copy of the recipe that was written out by hand by my Grandma McIlmoyle. Above is a picture of Grandma, Catharine Louise McIlmoyle, with two of her sisters. My Grandma is on the far right of the picture.

Maureen Stephan