Phillip Bower- FHMN87A
3 1/2 c Unbleached flour
2 ts Baking powder
1 ts Salt
2/3 c Butter — softened
3/4 c Brown sugar
3/4 c Granulated sugar
2 Eggs
1/3 c Milk
RAISIN FILLING
1 c Brown sugar
1 1/2 c Raisins (may need 1 3/4 c)
1 c Water
1 ts Lemon juice
1 ds Salt
1 tb Cornstarch
1 1/4 ts Cornstarch
2 tb Water
1/2 c Chopped nuts
-DATE FILLING-
1 c Brown sugar
2 tb Flour
1 pn Salt
1 c Water
1 c Chopped dates
2 ts Grated orange peel
1/2 ts Nutmeg
1 c Chopped nuts
Prepare the cookie dough first. Sift the flour, baking powder, and
salt together; set aside. In a large bowl, cream the butter and sugars
thoroughly. Add the eggs, milk and vanilla; beat at high speed for 2
min. Lower the speed and add the flour mixture g Refrigerate for at
least 3 hours. To prepare the raisin filling, grind the rasins. You
should have 1 cup of ground raisins. In a medium saucepan combine
raisins,brown sugar, water,
5:28 PM lemon juice. Bring to a b Combine the 2T of water and
cornstarch, use to thicken the raisin mixture. when cool stir in the
nuts. To make the date filling combine the ingredients in a saucepan,
bring to a boil and cook for 3 minutes breaking the dates with a
spoon. Remove from heat, cool then add the nuts. Roll out the dough
on a floured surface until thin (1/8 in).Cut into 2 3/4 in Bake at
350 F. for exactly 8 minutes. The cookies will be pale yellow. Allow
cookies to remain on cookie sheet until almost cool. From Cooking
from Quilt Country by Marcia Adams.
Yields
36 servings