WebMake the Filling: In a small saucepan, whisk together the sugar, cornstarch and ¼ cup of the water to form a paste. Stir in the remaining water, lemon juice and raisins. Set the pan over medium heat and cook, stirring frequently, until the mixture thickens and the raisins plump, about 5 to 10 minutes.
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WebUse a 1-inch cookie scoop to place balls of cookie dough on the prepared cookie sheet. Bake for about 10 minutes until cookies are golden brown. Remove the cookie sheet from the oven allow the cookies to rest for 1 minute. Transfer the low-sodium cookies to a wire rack to allow them to cool completely.
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WebMake the Filling. Combine raisins, granulated sugar, water, and cornstarch in a medium saucepan over medium heat. Cook and stir for about 10 minutes until the filling becomes syrupy and the liquid turns from cloudy to clear. Stir in the nuts, then remove from the heat and let cool for 30 minutes until thickened.
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WebFor individual cookies: Scoop dough onto a cookie sheet lined with parchment. Place the sheet in the freezer for 30-45 minutes or until the dough balls are frozen. Place frozen balls in a freezer-safe bag or container. To bake, thaw overnight in the fridge. Or, bake from frozen—just increase the recipe’s cook time by 3-4 minutes.
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WebSet raisin mixture aside to cool. For the cookie dough: Preheat oven to 350 degrees F. Lin a large cookie sheet with parchment paper and set aside. In a large bowl, using an electric mixer, mix together butter, white sugar, and brown sugar creamy. Add eggs, one at a time and mix until well blended after each addition.
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WebCookies: In a mixer, cream together the butter and brown sugar. Stir in the beaten egg, until blended. Sift, and then measure the flour in a separate bowl. Add the baking powder, salt and baking soda, and then sift again. Add the dry mixture and buttermilk, alternately, to the sugar and butter mixture. Next add the vanilla.
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WebFilling: Mix cornstarch, flour, and water in a cold saucepan. Bring to a boil on medium heat, then add the brown sugar and raisins. Simmer for 3 minutes, then remove from heat and allow to cool. Shape: Roll out the dough on a floured surface and cut into 3-inch rounds.
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WebDrop a tablespoon of the filling in the center of the rounds and top with another cookie round. Crimp the edges with a fork by pressing the two rounds together. Puncture each cookie with a fork to allow steam to escape while baking. Bake in a 350 degree oven for 15 to 18 minutes on a parchment paper lined cookie sheet.
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WebINSTRUCTIONS. To make the dough: 1. In a medium size mixing bowl, combine the flour, baking powder and salt. Set aside. 2. In a medium mixing bowl, preferably with a hand held mixer, cream the shortening and sugar until smooth, but NOT light and fluffy. 2. Add the egg and egg yolk and mix until smooth.
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WebFor the cookie dough: Cream together the sugar, shortening, and eggs. Then mix in all the other ingredients. Roll out into tablespoon sized balls and flatten into rounds. Put down one round on prepared baking sheet, add filling in the center, then top with another round and seal around the edges with finger tips.
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WebRaisin Filling Instructions. Combine the ingredients in a saucepan and stir constantly. Bring the mixture to a boil and then simmer until thick. Remove the pan from the heat and let cool slightly. Scoop one heaping tablespoon of the filling in the middle of one rolled-out cookie circle and place another cookie on top.
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WebFor filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters.
WebTo make raisin filling: Chop or grind the raisins. In a saucepan, mix the brown sugar and flour. Add the water and raisins. 1 c. brown sugar, 2 1/2 Tbsp. all-purpose flour, 1 1/2 c. water, 1 3/4 c. chopped/ground raisins. Bring to a full rolling boil over medium heat, and cook for a few minutes, whisking occasionally.
WebFreeze for 30 minutes or until they’re each thoroughly frozen. From this point, you can collect them all into a single freezer-safe Ziploc bag or Tupperware container. If your raisins are sugar-coated you can skip the pre-freezing step and just transfer them to a bag or container. The sugar will keep them from sticking to each other.
WebIn a large bowl, with a hand mixer, cream the shortening, flax seed meal mixture and sugar until light and fluffy. About 5 minutes. In a separate bowl mix together the flour, cream of tartar, baking powder and salt. Add this to the large bowl with the sugar mixture along with the milk. Add vanilla and mix all together.
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WebPreheat oven to 350 degrees. Combine the butter, sugar, nut butter, egg and vanilla in a bowl and stir until well mixed. Add the flour, oats, baking soda and cinnamon and stir until just combined. Stir in the raisins. Using a cooke scoop, or spoon, scoop onto cookie sheet (or plate) and freeze for at least 2 hours.
WebWhile the raisin filling is cooling down, make the cookie dough. To do that, add 5 cups of flour, 2 cups of white sugar, 1 cup of milk, 1 cup of softened salted butter, 2 eggs, 1 Tbsp of baking powder, 1 tsp of baking soda, and 1 pinch of salt in a large mixing bowl. Knead the dough for several minutes, or until everything forms into a ball.