Recipe from: Bruce Brown
*Original Brown Recipe
2 C. sugar
1 C. canned milk
4 tsp. baking powder
4 C. flour
1 C. shortening
2 eggs
2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
Raisin filling:
Place 1 1/2 C. chopped raisins in one cup water. Add two tablespoons cornstarch mixed with 1/2 C. water. Stir in 2 tablespoons lemon juice. Cook until raisins are tender.
Cream shortening and sugar. Add eggs. Then add milk and dry ingredients alternately. Knead part of the dough at a time on a floured board until stiff enough to roll. Roll and cut into medium sized cookies. Cover with raisin filling and place another cookie layer on top. Bake in 350 degree oven for 10 minutes.
*Original Brown Recipe
2 C. sugar
1 C. canned milk
4 tsp. baking powder
4 C. flour
1 C. shortening
2 eggs
2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
Raisin filling:
Place 1 1/2 C. chopped raisins in one cup water. Add two tablespoons cornstarch mixed with 1/2 C. water. Stir in 2 tablespoons lemon juice. Cook until raisins are tender.
Cream shortening and sugar. Add eggs. Then add milk and dry ingredients alternately. Knead part of the dough at a time on a floured board until stiff enough to roll. Roll and cut into medium sized cookies. Cover with raisin filling and place another cookie layer on top. Bake in 350 degree oven for 10 minutes.
Comments
Post a Comment