Golden Raisin Biscuit Cookies Recipe Sweet recipes, Yummy cookies

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Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle.

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Instructions. Preheat oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside. Using a rubber spatula or wooden spoon, mix all of the ingredients together until combined.

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Cook filling ingredients in a saucepan over low heat until thick, about five minutes. Mix butter and sugar together then add the flour, salt, baking soda and oats and mix until it resembles crumbs. Press half of mix into a 9 X 13" pan. Spread on raisin filling. Pat on remain crumb mixture to cover all the filling.

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Add raisins to 1 cup of water and heat to boiling on top of the stove. Remove and stir in butter and sugar till melted. (Can put back on stove on warm if you needed to melt butter and sugar) Stir into flour mixture with a spoon. Add the egg and continue stirring until all ingredients are mixed.

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Whisk the flour, baking soda, cinnamon, allspice, cloves, and salt together in a medium-size bowl. Pour the raisin mixture in large mixing bowl. Add the sugar, egg and dry ingredients. With an electric mixer, beat until thoroughly blended. Pour into the prepared baking pan and bake at 350 for about 25 minutes.

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Drop a tablespoon of the filling in the center of the rounds and top with another cookie round. Crimp the edges with a fork by pressing the two rounds together. Puncture each cookie with a fork to allow steam to escape while baking. Bake in a 350 degree oven for 15 to 18 minutes on a parchment paper lined cookie sheet.

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1/2 C water. Directions:Preheat oven to 350 degrees. Place raisins, cornstarch, brown sugar and water into a small saucepan. Simmer over medium heat until thickened. Turn off heat; allow to cool. Cream shortening, margarine and brown sugar together. Add eggs and mix until incorporated. Add flour, baking soda and vanilla.

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Place a tablespoon of raisin filling in the center of the cookie. Top with a second cookie and seal the edges with a fork. Bake at 375 for 10 to 12 minutes or until very lightly browned. When cookies are cooled mix together the melted butter, powdered sugar, milk, and vanilla. Frost the tops of each cookie.

Golden Raisin Biscuit Cookies Recipe Sweet recipes, Yummy cookies

Bring to a simmer for 10 minutes. Mix together the cinnamon, brown sugar and corn starch until well combined. Add slowly to the boiling raisin mixture, stirring constantly. Cook for another few minutes, stirring constantly until the mixture thickens and becomes the consistency of pie filling.

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Wrap the dough, and refrigerate it for 30 minutes. Towards the end of the refrigeration time, preheat the oven to 350°F. Take one piece of the dough, and place it on a lightly floured work surface. Roll it into a rectangle that's about 10" x 14", about 1/8" thick. Don't worry about ragged edges; life is imperfect.

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Set raisin mixture aside to cool. Preheat oven to 350 degrees F. Lin a large cookie sheet with parchment paper and set aside. In a large bowl, using an electric mixer, mix together butter, white sugar, and brown sugar creamy. Add eggs, one at a time and mix until well blended after each addition.

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To make raisin filling: Chop or grind the raisins. In a saucepan, mix the brown sugar and flour. Add the water and raisins. 1 c. brown sugar, 2 1/2 Tbsp. all-purpose flour, 1 1/2 c. water, 1 3/4 c. chopped/ground raisins. Bring to a full rolling boil over medium heat, and cook for a few minutes, whisking occasionally.

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Place all filling ingredients in a medium saucepan and boil until thick, about 5-10 minutes. Set filling aside to cool. In a mixing bowl, cream sugar, butter and eggs. Mix in remaining ingredients. Roll out dough maybe ⅛" thick (not too thick). Use a 2-2.5" round cookie cutter and cut out. Repeat with remain dough.

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Directions. Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside. Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture.

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Make the Filling: In a small saucepan, whisk together the sugar, cornstarch and ¼ cup of the water to form a paste. Stir in the remaining water, lemon juice and raisins. Set the pan over medium heat and cook, stirring frequently, until the mixture thickens and the raisins plump, about 5 to 10 minutes.

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Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar and mix until pale and fluffy, 2 to 3 minutes. Add egg and.