Recipe: Raisin Filled Cookies (1920's)

RAISIN FILLED COOKIES (1923)

FOR THE COOKIES:
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
2 cups sifted flour
2 level teaspoons baking powder
1 tablespoon orange juice
Grated rind (zest) of 1 orange

Cream butter; add sugar slowly beating mixture until creamy. Add well beaten eggs.

Sift flour and baking powder, add all remaining ingredients and knead slightly. A little more flour may be required. Turn on to a slightly floured board and roll very thin, cut with cookie cutter.

On half the cookies place some of the raising filling mixture (recipe below). Leave room around edges of cookie to seal with a top cookie layer. Place a cookie on top, pinch the edges firmly together and prick the top in several places with a fork.

FOR THE FILLING:
1 cup chopped seeded raisins
1 tablespoons lemon juice
Grated rind (zest) of 1 lemon
2 tablespoons cracker crumbs

Mix ingredients well and use to fill cookies.

Bake for about 20 minutes in a moderate oven (350 to 375 degrees F).

Source: Sun Maid Raisins Recipe booklet from, 1923 (pdf file)

Sun Maid Raisins Recipe booklets from the past 100 years;
http://www.sun-maid.com/en/recipes/100_Years_of_Recipes.html