RAISIN PEEK-A-BOO Cookies

This recipe is another one from the 1960’s that my family adopted and made dozens and dozens of over the decades.  It’s actually my favorite.  They keep well in air tight containers and get softer after storing.

1 cup butter

3 eggs, beaten

1 teaspoon soda

2 cups brown sugar

3 cups flour

1 teaspoon vanilla

Cream butter, sugar.  Beat in eggs.  Sift flour, soda and salt, add to creamed mixture.  Drop dough in small mounds on ungreased cookie sheet.  Press small amount of raisin filling into mound.  Top filling with a small bit of dough.  Bake 10 to 15 minutes at 350 degrees F, makes 3-1/2 to 4 dozen cookies.

FILLING:

1-1/2 cups raisins (we used to mix white raisins with the dark ones)

1/2 cup water

1/2 cup sugar blended with one tablespoon cornstarch

Cook in saucepan until thick, about 10 to 15 minutes.  Cool, add one tablespoon lemon juice and one tablespoon soft butter.

Optional: add 1/4 cup each chopoped nuts, dates and/or glace cherries.

ENJOY!