I think, of all my cookie recipes, this is my favorite. It is a Holiday Season favorite of ours, a Christmas Cookie made with dear memories of a precious patient.Her family would always bring us a big platter of these cookies during the Holiday Season. I always think of her, and it has been many years since her passing, as she would say,"My name was Carr and I married a Ford" and we would all laugh and eat cookies together.She was a special lady. Her daughter gave me the recipe many years ago as a gift, and I cherish it.This recipe was their grandmother's, so it is very, very old.
RAISIN FILLED COOKIES
3 cups brown sugar
1 cup Crisco Shortening
1 cup milk
Cream together and add:
2 teaspoons baking soda
3 teaspoons Cream of Tartar
6 cups flour
Mix all together. This makes a lovely soft, brown dough. Refrigerate at least 30
minutes or more before rolling out. I roll out just small batches at a time.(This
also makes just wonderful, plain sugar cookies)
1 box of raisins (I prefer the dark brown ones)
Cover with water and add sugar to taste, I like mine sweet. Simmer
till done, use flour to thicken. (Use a couple spoons of flour to make
a paste, drop in the hot raisins, and stir till nice and thick. Cool filling.
Cut out the rolled dough. I usually just use a glass, and dip the rim in
flour, then cut out my circles. Works great for a cookie pattern. Pinch
the edges of the cookie together after you put about a TBSP of filling
in it, use the amount you want, or use a fork and dip the tines in flour,
press all around the circle of the cookie if you want them to be fancy.
Bake at 375 degrees for 10-15 minutes. Reduce heat to 350 degrees
if the cookies seem too brown. I use Pam spray on my cookie sheets.
The original recipe suggests the cookies be stored in a cloth bag to
"ripen". A pillowcase was used, and hence, the name.
1/2 cup dark molasses
1/2 cup light corn syrup
1/2 cup firmly packed light brown sugar
1/4 cup unsalted butter or margerine
1/4 cup vegetable shortening (Crisco)
1/8 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon anise seed, crushed with a rolling pin
1/8 teaspoon salt
4 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
Combine molasses,corn syrup, brown sugar,butter (or margerine) in
a saucepan. Heat gently and stir until blended. Pour molasses mixture
into a large mixing bowl; let cool slightly. Stir in pepper,cloves, allspice,
cinnamon,anise, and salt. Beat egg well and add to the molasses mixture.
Sift together the flour, baking powder and baking soda. Gradually beat
sifted dry ingredients into molasses mixture. If dough becomes too stiff,
use hands to work in remaining dry ingredients. Cover the bowl and let the
dough stand overnight at room temperature. Roll the dough into balls the
size of marbles (or use your melon baller )to shape. Place on ungreased
baking sheet. Bake in 350 degree oven for about 12 minutes. Cool
slightly and roll cookies in confectioners sugar. Cookies should be kept
cool and dry to ripen for 2-3 weeks.
Special "K" Cookies
1 cup Karo (light)
1 cup sugar
Bring to a boil. Remove from heat and add 1 1/2 cups (12 oz.) peanut
butter. Mix until smooth. Add 3 cups of Special K cereal. Mix well and
drop by TBSP onto wax paper. Let cool. Store in an airtight container.
Love these cookies. Corn flakes can also be used. Bet you can't eat just one !
You can also spray an 8x8 pan and put the cereal mixture in it and let it cool,
then cut into squares. So easy, and so good.
I love to make these cookies with Corn Flakes...use 4 cups.....I put a heaping TBSP in muffin tins, make perfect cookies, and so easy to use. Spray the muffin pan first with Pam. These cookies will be so creamy and so peanut buttery ! I have made several batches this week...you can't eat just one !
Peanut Butter Cookies
1 cup white sugar
1 cup packed brown sugar
2 1/2 cups flour
2 teaspoons buttermilk
1/2 teaspoon salt
1 cup shortening,margerine, or butter
1/2 teaspoon baking soda
1 1/2 cups peanut butter
Mix flour, salt, baking soda,set aside.
Mix margerine, peanut butter, and both sugars.
Mix well and add eggs. Stir in the rest of the
ingredients. Drop dough on greased cookie
sheet, flatten with fork dipped in sugar. Bake
at 375 degrees for 5-10 minutes. If you want
bigger cookies, use 1 TBSP of dough.
These are really wonderful cookies. My renter,
Debbie Wilson, made them and shared the recipe.
It was her grandmother's recipe and it is a winner.