Raisin Pie Cookies

Name: Raisin Pie Cookies
Yield: Makes about 18 3-inch cookies
Ingredients: 2 tablespoons vegetable shortening; ¼ cup (½ stick) unsalted butter or margarine, at room temperature; 1 teaspoon finely grated lemon rind (colored outer layer only, no pith); 1 egg yolk; 1 egg; ½ cup granulated sugar; ¼ teaspoon salt; 1 teaspoon baking powder; 1¾ cups all-purpose flour; Big pinch of ground nutmeg; 2 tablespoons sherry (any kind), or substitute orange juice; ¼ cup plus 2 tablespoons (packed) light brown sugar; ¾ cup dark raisins, coarsely chopped; Lemon juice, if needed; 1 tablespoon all-purpose flour; 2 tablespoons water; ½ teaspoon finely grated lemon rind (colored outer layer only, no pith); 1 teaspoon vanilla extract

Preparation info

Makes about
18
3 inch cookies

Difficulty
Easy

Appears in

Mrs. Witty's Monster Cookies

By Helen Witty

Published 1983

About

Stuffed with raisins aromatized with sherry and lemon, these little pies are a mellow mouthful, especially welcome as an accompaniment for coffee • Kids tend to take theirs straight—or with a milk chaser.

Ingredients

Cookie Dough

¼ cup (½ stick) unsalted butter or margarine, at room temperature
2 tablespoons

Vegetarian
Cookies

Method

Make the cookie dough: In a mixing bowl (using a wooden spoon) or in the large bowl of an electric mixer, cream the butter and vegetable shortening together until soft, then beat in the sugar to make a fluffy mixture. Beat in the egg, egg yolk, 1 teaspoon lemon rind, and nutme