Post by Deed on Jul 15, 2005 8:28:01 GMT 10
Cookie Turn-Overs
Cookie Dough:
1 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour *see note below for self-rising flour
1/2 teaspoon salt
1/4 teaspoon baking soda
milk
sugar
Raisin Filling:
2 cups chopped or ground raisins
3/4 cup sugar
3/4 cup water
1/2 cup chopped walnuts
Mix 1 cup sugar, the shortening, eggs and vanilla.
Stir in flour, salt and baking soda.
Cover and refrigerate for at least 1 hour.
Prepare Filling.
In a saucepan, combine raisin filling ingredients.
Cook, stirring constantly, until mixture thickens.
Cool completely.
Heat oven to 400°F.
Roll dough about 1/16-inch thick on a floured surface.
Cut into 3-inch rounds or squares.
Spoon about 1 teaspoon raisin filling onto one side of each circle leaving enough of an edge to seal.
Fold dough over filling; pinch edges to seal.
Place cookies about 1 inch apart on ungreased baking sheets.
Brush with milk and sprinkle with sugar.
Bake until lightly browned, about 8 to 10 minutes.
Immediately remove from baking sheet.
Makes about 4 1/2 dozen raisin turnover cookies.
*If using self-rising flour, omit salt and baking soda
Cookie Dough:
1 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour *see note below for self-rising flour
1/2 teaspoon salt
1/4 teaspoon baking soda
milk
sugar
Raisin Filling:
2 cups chopped or ground raisins
3/4 cup sugar
3/4 cup water
1/2 cup chopped walnuts
Mix 1 cup sugar, the shortening, eggs and vanilla.
Stir in flour, salt and baking soda.
Cover and refrigerate for at least 1 hour.
Prepare Filling.
In a saucepan, combine raisin filling ingredients.
Cook, stirring constantly, until mixture thickens.
Cool completely.
Heat oven to 400°F.
Roll dough about 1/16-inch thick on a floured surface.
Cut into 3-inch rounds or squares.
Spoon about 1 teaspoon raisin filling onto one side of each circle leaving enough of an edge to seal.
Fold dough over filling; pinch edges to seal.
Place cookies about 1 inch apart on ungreased baking sheets.
Brush with milk and sprinkle with sugar.
Bake until lightly browned, about 8 to 10 minutes.
Immediately remove from baking sheet.
Makes about 4 1/2 dozen raisin turnover cookies.
*If using self-rising flour, omit salt and baking soda