This is Nanny's recipe. My only changes are the butter (she used margarine) and rum (she used water). For decorating purposes (frosting not needed) I made some butter rum frosting and glazed a few of them. I will include the frosting recipe but you do not need it on these cookies :)
Course Cookie Recipes, Desserts
Cuisine American
Keyword cookie recipe, filled cookies, Raisin Filled Cookies
in a medium-sized saucepan, stir together all filling ingredients and bring to a boil. Immediately turn heat down to a slow simmer and simmer for 20-30 minutes until mixture has thickened and raisins have plumped. Set aside to cool until needed in recipe below.
To make the cookie dough:
In a large mixing bowl, mix together butter and sugars until creamy. Add eggs, one at a time and mix until well blended after each addition. Stir in vanilla extract.
Mix together dry ingredients and add to wet mixture 1 cup at a time. Add sour milk a little at a time after each flour addition.
By the time you are ready to add your last cup of flour, the dough should be sticky, but starting to stiffen some. Once you have added 6 cups, roll dough out onto a floured board and lightly knead the remaining ½ cup of flour into the dough.
Divide dough into quarters and roll out to about ⅛ inch thickness. Cut two cookie rounds out for each cookie. Place a piece of parchment paper on top of cookie sheet. Place 1 cookie on cookie sheet. Top with 1 tablespoon of raisin filling. Place another cookie round on top of cookie with filling. Press with thumb to seal. Bake in 350 oven for 17-20 minutes or until lightly golden brown. Cool on cookie rack.
To make the frosting:
Mix the butter, sugar and rum together and stir until well combined. You do not want a thick glaze so add more sugar or rum as needed to make frosting thin enough to run just a little when frosted. Let frosting sit while cookies are cooling and it will thicken up some and not run down the sides of cookie when frosting.
Notes
The frosting recipe does not make enough to frost all of the cookies. If you want to do this, please double your ingredients. I tend to only frost a portion of my cookies for this recipe.