-Phillip Bower- FHMN87A
3 1/2 c Unbleached flour
2 ts Baking powder
1 ts Salt
2/3 c Butter, softened
3/4 c Brown sugar
3/4 c Granulated sugar
2 Eggs
1/3 c Milk
RAISIN FILLING
1 c Brown sugar
1 1/2 c Raisins (may need 1 3/4 c)
1 c Water
1 ts Lemon juice
1 ds Salt
1 tb Cornstarch
1 1/4 ts Cornstarch
2 tb Water
1/2 c Chopped nuts
-DATE FILLING-
1 c Brown sugar
2 tb Flour
1 pn Salt
1 c Water
1 c Chopped dates
2 ts Grated orange peel
1/2 ts Nutmeg
1 c Chopped nuts
Prepare the cookie dough first. Sift the flour, baking powder, and salt
together; set aside. In a large bowl, cream the butter and sugars
thoroughly. Add the eggs, milk and vanilla; beat at high speed for 2 min.
Lower the speed and add the flour mixture gradually. Refrigerate for at
least 3 hours. To prepare the raisin filling, grind the rasins. You should
have 1 cup of ground raisins. In a medium saucepan combine raisins,brown
sugar, water, salt and lemon juice. Bring to a boil and simmer for 3 min.
Combine the 2T of water and cornstarch, use to thicken the raisin mixture.
when cool stir in the nuts. To make the date filling combine the
ingredients in a saucepan, bring to a boil and cook for 3 minutes breaking
the dates with a spoon. Remove from heat, cool then add the nuts. Roll out
the dough on a floured surface until thin (1/8 in).Cut into 2 3/4 inch
rounds with a cookie cutter. Place the rounds on a oiled cookie sheet.
Place a heaping ts of filling mixture on the cookie round, top with another
round, crimp the edges closed. Bake at 350 F. for exactly 8 minutes. The
cookies will be pale yellow. Allow cookies to remain on cookie sheet until
almost cool. From Cooking from Quilt Country by Marcia Adams.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/03 7:40 PM
TO: MARGE NEMETH (GNFK05B) FROM: MARGE NEMETH (GNFK05B) SUBJECT:
R-MM BOWER MEGA
From
Yields
36 Servings