You'll love this special raisin filled sugar cookie recipe. This old family recipe was a favorite of Grandma Catharine Louise McIlmoyle, and it was handed down and treasured by her family. These filled sugar cookies taste amazing, and now the special recipe is yours.
by Maureen Stephan, USA
I'll let my cousin Maureen Stephan tell the story:
"I got a copy of this old fashioned raisin filled sugar cookie recipe from my Aunt Berenice. She 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 seen on the far right of the picture."
Maureen, thank you so much for sharing your grandmother's wonderful cookie recipe. I'm sure that many readers will enjoy having it.
and I both have Grandma McIlmoyles. She read about my own Grandma
McIlmoyle on this website, and it turns out that we share a
common ancestor, Hugh McIlmoyle (1749-1838), my great-great-great
grandfather from whom she is descended also. It's truly a small world.
Here's Grandma Catharine Louise McIlmoyle's wonderful homemade cookie recipe:
4-1/2 cups of flour
1/2 teaspoon of salt
1 teaspoon baking soda
1-1/2 cups of sugar
1 cup of butter
1 teaspoon vanilla
1/2 teaspoon grated lemon rind
Combine above with flour mixture.
Dough will be very stiff. Chill for two hours for easy handling.
Add optional Raisin Cookie Filling (below) or...
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.
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 (see above) out on floured/sugared surface 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. Bake at 400°F for 8 to 12 minutes.
Cut dough in large circles. Put filling into center of cut circles and fold over, similar to a turnover, pinch edges to seal (see top photo), and bake as indicated above.