Raisin Filled Cookies

My grandma used to make these deliciously different, old-fashioned cookies.

2 organic, free range eggs or 6 tbsp. egg whites
½ tsp. salt
1 tsp. nutmeg
1 tsp. vanilla
3 tsp. baking powder
½ cup melted butter or Smart Balance
½ cup milk
3 cups white whole wheat flour
9 ounces seedless raisins
2 tbsp. white whole wheat flour
2 cups sugar
1 cup water.

1) Mix together first 8 ingredients and 1 cup of sugar and stir until dough forms.

2) Heat raisins, 1 cup sugar, flour and water over medium heat until thickened. Stir occasionally to prevent burning.

3) Roll dough on floured surface to thickness of about ¼ inch. Cut dough into round circles with a biscuit cutter (or use the top of a drinking glass if you don’t have a biscuit cutter) and place 1-2 tsp. of filling on a bottom circle (1/2 of the circles will be bottoms and half will be tops). Top with a second circle and pinch edges to close gently.

4) Bake at 400 degrees for 12-15 minutes.


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