When I saw these cookies on Brown Eyed Baker, I was sold. They sounded so fabulous but the fact that the dough needed rolling and stamping out deterred me from making these for a while. Finally, I had enough time and patience to spare and thus, I made these cookies.
adapted from Brown Eyed Baker
makes about 3 dozen (or 56 two-inch ones)
The instructions for making the dough is decidedly weird but keep faith, keep following and the dough will turn out fine. Although I think that the cookies are wonderful as they are, I do believe that the raisin filling could benefit from brown sugar instead. Of course, feel free to adhere to the original recipe.
For the dough:
2 cups sugar
1 cup margarine
1 tsp salt
1 cup milk
6 cups all-purpose flour
4 tsp baking powder
2 tsp baking soda
2 tsp vanilla extract
For the raisin filling:
1 cup sugar (or brown sugar)
3 tbsp cornstarch
1 1/2 cups water, divided
1 tbsp lemon juice
15 ounces raisins
Make the filling: Whisk the sugar, cornstarch and 1/4 cup water to form a paste. Stir in the remaining water, lemon juice and raisins and place the pan over medium heat. Cook, stirring frequently, until the mixture thickens and raisins plump, 5 to 10 minutes. Cool to room temperature before using.
Make the dough: Cream the sugar and margarine together until light and fluffy. Add the salt, eggs, milk and flour and mix just until the flour has been incorporated. Stir in the baking powder, baking soda and vanilla extract. Cover with plastic wrap and refrigerate for at least 30 minutes to 1 hour. The dough will be very soft and sticky.
Preheat oven to 400F. Prepare baking sheets.
Using about 1/3 of the dough at a time, roll out the dough on a well-floured surface to about 1/8 inch thickness. Cut the dough into rounds with a 2 3/4 inch cookie cutter or a 2 inch one for smaller cookies. Place one on a prepared baking sheet, spoon some raisin filling onto the circle and then top with another round of dough. Although the rounds will seal themselves together during baking without having to manually tamp the edges down, you can do so for a neater seamless appearance. Repeat with remaining dough and filling.
Bake cookies until lightly golden brown on top, around 15 minutes (10 to 12 minutes for the smaller ones). Allow to cool for about 10 minutes on the baking sheet before transferring to a wire rack to cool completely.