Raisin-Filled Cookies

By Addie

“Grandma said this recipe is based on an old-fashioned British pastry called 'Eccles cake.'”

Ingredients

• 3 1/2 cups plus 2 teaspoons all-purpose flour, divided
• 1 1/2 cups granulated sugar, divided
• 1 1/4 cups finely chopped raisins
• 1/2 cup water
• 5 1/3 tablespoons butter, softened
• 1/2 cup milk
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 4 teaspoons baking powder
• 1/2 teaspoon salt

Preparation

Step 1

Mix 2 teaspoons flour, 1/2 cup granulated sugar, raisins and water in a medium saucepan over medium heat. Cook, stirring frequently, until mixture is thickened, about 2 minutes. Let stand to cool.


Combine remaining granulated sugar and butter in a large bowl. Beat with an electric mixer set at medium speed until light and fluffy. Add milk, egg and vanilla extract and mix well.


Preheat the oven to 350ºF.


Sift remaining flour, baking powder and salt into a medium bowl. Add to batter and mix well. Roll dough 1/8 inch thick on a lightly floured surface. Cut dough with a 2-inch round cookie cutter.


Place a dough circle on a nonstick baking sheet. Spoon 1 teaspoon raisin mixture in center of circle. Cover with circle; seal seams. Repeat with remaining dough and filling.


Bake until edges begin to brown, 12 to 15 minutes. Cool on baking sheets for 2 minutes. Transfer cookies to wire racks to cool completely.
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Grandma's Secret Trick

To simplify sealing the seams of the cookies, Grandma dipped the tines of a fork into water, then pressed down on the edge of each cookie to seal the top layer to the bottom. The imprint of the tines left behind a pretty design on each cookie, too.