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Roll thin
Put filling made by cooking until thick, one cup chopped raisins, one-half cup sugar, one-half cup water, one tablespoon flour, lemon, between two cookies and bake
Modern guidance to help you succeed with this vintage recipe
The combination of cream of tartar and baking soda creates a chemical leavening reaction that produces carbon dioxide for a tender, slightly crisp cookie. Rolling the dough thin before baking ensures the cookies become crisp enough to support the filling without becoming soggy. Cooking the raisin filling until thick concentrates the sugars and creates pectin from the fruit, which helps the filling set and prevents it from leaking during baking.
The raisin filling can be made up to 1 week ahead and stored in an airtight container in the refrigerator. The cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling. Assembled unbaked cookies can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months; bake directly from frozen, adding 2-3 minutes to baking time.
Store baked cookies in an airtight container at room temperature for up to 5 days, placing parchment paper between layers to prevent sticking. The cookies will soften slightly over time as moisture from the filling migrates into the cookie layers. For longer storage, freeze baked cookies for up to 3 months in an airtight container; thaw at room temperature for 1-2 hours before serving.
AI-generated tips from Chef Cecil's culinary database
The raisin filling can be made up to 1 week ahead and stored in an airtight container in the refrigerator. The cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling. Assembled unbaked cookies can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months; bake directly from frozen, adding 2-3 minutes to baking time.
Store baked cookies in an airtight container at room temperature for up to 5 days, placing parchment paper between layers to prevent sticking. The cookies will soften slightly over time as moisture from the filling migrates into the cookie layers. For longer storage, freeze baked cookies for up to 3 months in an airtight container; thaw at room temperature for 1-2 hours before serving.
