Ingredients
1 cup packed brown sugar1 cup sugar1 cup butter, softened3 large eggs2 tablespoons vanilla extract5 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon ground nutmeg1/2 teaspoon salt3 tablespoons buttermilkFILLING:1 tablespoon cornstarch3 tablespoons all-purpose flour1 cup packed brown sugar2 cups boiling water1-1/2 cup seedless raisins
Preparation
In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle.
For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. 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. Pinch edges together and cut slit in top.
Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.
