A mushroom and pheasant lover’s paradise! The gameiness of the pheasant and the gameiness of the mushrooms perfectly complement one another! Killer! Add cooked pasta or rice, then sprinkle grated parmesan cheese on top.
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup butter, softened
- ¾ cup packed brown sugar
- ¾ cup white sugar
- 2 eggs
- ⅓ cup milk
- 1 teaspoon vanilla
- 1 ¾ cups raisins
- 1 cup packed brown sugar
- 1 cup water
- 1 pinch salt
- 1 teaspoon lemon juice
- 1 ½ tablespoons cornstarch
- 2 tablespoons water
- ½ cup chopped walnuts
Instructions
- To Make The Dough: Sift the flour, baking powder, and salt together; set aside.
- Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
- To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes.
- Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
- Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed.
- Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 250 mg |
| Sugars | 39 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made these as a special request from a friend, he said there was something wrong with them because they were gone in two days! In other words, he loved them, wants more! told him he needs a refillable cookie container. Even though Christmas is over we have plans to make more soon, though I will be adding rum to the raisin mixture.
Just like my grandma used to make! Had trouble with dough sticking. Although time consuming. I found it was easier for me to roll each circle individually. The dough recipe made two dozen cookies, but I ended up having to double the amount of raisin filling to fill each cookie to my liking, which was about 1 Tbsp of filling.
Way better than my grandmother’s. I use Eikhorn and/or Spelt flour, so decrease your milk a bit if you do the same.
We folded the cookies in half over the filling, like pierogies. I cut the water to 2/3 cup and didn’t have as much syrup as last year. These were delicious.
These cookies taste delicious. Just be aware, the dough is very hard to work with because it’s so sticky. My recommendation is put it in the freezer to get it as cold as possible, but of course, not frozen. Work with small batches at a time. We wanted smaller cookies, so we only used one round, put some filling in then folded it over, like an empanada.
I too have been searching for a recipe like my grandma made many years ago and now I finally have it….grandma’s always had a little snap in the filling which I thought quite possibly was figs. So I made them with fig filling ….they were absolutely delicious!!
I made a huge mistake by reading the reviews. By doing this,I added more flour and the dough was dry.I will make it again and follow the original recipe.Either way,my husband is very happy,that,I made his favorite cookie!!
These are the best. Reminds me of my Great Grandma’s!! I needed to add more flour to my dough due to our high altitude in PA. They are perfect! The recipe was doubled and yielded about 50 hearty cookies!
I made these for my dad who was reminiscing about his mom who used to make these when he was a kid. He gave these a great review and I saw him come back for more several times! The only change I made was adding less sugar, as many other reviewers had suggested.
I added 1/2 tsp. Almond extract to the dough and the raisin filling
My brother reminded me of these cookies recently so I had to find a recipe. I refrigerated my dough overnight but it was still soft to work with and the cookies spread, which made the cookies flat and not how we remembered them. Great taste memory, however.
While these were too sweet for my taste, my husband, who requested them, gave them five stars. He said that they were better than his grandmother’s, which is the ultimate compliment! The dough is very soft and makes an almost cakey texture.
Made these sweet pockets of Holiday deliciousness for the first time this past Christmas and got rave reviews as well as repeated requests for the recipe! So easy to make. I followed the recipe with one omission- the nuts. Everyone loved how the sweet ‘cookie pastry’ encased the tasty filling in a convenient hand-held pouch. No messy oozing…like a dressed up ‘mincemeat tart’ to-go! Will definitely be a new Christmas dessert tradition for our family!!
These were absolutely delicious. I added 1.5 teaspoons of nutmeg & adjusted the raisin filling to give me 1 & 1/2 the amount in recipe. I also had to adjust my oven temperature to 375 degrees Fahrenheit and baked 13-14 minutes.
I forgot to add: Many thanks from a Fresno Co (The REAL California), California Raisin Grower. My locale also is a heavy hitter in Dried Plums (Prunes).
These are amazing!
I used my leftover nutroll dough. The filling is delicious !!!!,
This recipe reminded me of a date filled cookie that our small town bakery made wile I was growing up so I had to try them. I had raisins (no dates) and agreed with another reviewer that they would probably be sweet enough with less sugar, so I used about 1/3 c brown sugar (and no nuts). The first batch of filling I put the raisins in the food processer with some water (bad idea/ broke the blade) so the second batch I rough chopped the raisins and simmered them longer (which I read on another recipe that didn’t call for grinding them) . Both batches needed the emersion blender to get a smooth texture. (and easier to clean than a grinder) I used a 2 1/4-1/2″ biscuit cutter and got 3 dozen with the little “heaping teaspoon” of filling and had about half of the dough left. (ergo the second batch of filling)So I then got 2 dozen more with the balance of the dough the next day and just divided the second batch of filling among them. I like them more with the heaping Tbsp. +/- of filling. agree that they have better flavor (more like the ones from my youth) when cooked just 8 mn/ before they get brown on the bottom but they took longer (12 mn) with more filling. But watch them closely as my oven is funky. I will make the again when I have dates. Great nostalgic Christmas cookie. Thanks for a wonderful cookie and good memories.
I made these without the nuts but increased the raisins to 2 cups. I later shredded the recipe as for this old fella I thought it to much work. As I finished eating these delishes cookies, here I am printing the recipe again. WILL make more of these!
These cookies are really tasty. I recommend increasing the flour by 1/4 to 1/2 cup flour for folks having trouble with the dough being too soft. I could tell as I mixed it, that it might be too soft, so I added approximately 1/4 cup. I had to put it in the freezer rather than the fridge as I needed it quicker. You still need to have flour on the table as you roll it out, but you’ll have less trouble if you add a little more flour while you’re making the dough. My batch made 3 dozen cookies. I made a few with strawberry jam filling just to add variety for my family. I’ll make these again as they are a favorite of my husband’s.
This was an old family favourite that I had lost the recipe for. Thanks for sharing. You really need to chill the dough overnight, then there is no problem rolling it out. A cream cheese drizzle is a nice addition to finish them off for Christmas.