Nannys Raisin Filled Cookies are a soft cookie filled with a sweet raisin filling and slightly enhanced with my own addition of rum. That old fashioned cookie that brings back a cloud of memories from your childhood that you never want to forget along with all the love attached to it.
Today’s event is hosted this week by the Sunday Supper Movement. We are sharing recipes passed down from our Grandparents in honor of Grandparent’s Day. This old fashioned cookie that my Nanny liked to make is my contribution in honor of all of my grandparents. I did change her recipe a little, but only by adding rum in the raisin mixture rather than water and using butter instead of margarine.
What I remember the most about my Grandpa Law was his big old happy smile, his fun loving nature, and his big love of music. I remember going to visit and he would pull the fiddle out to play. My Grandma Law was much quieter. She loved her dogs and I can remember her knowing that they scared the living life out of me when they would bark! (She had big dogs by the way, not little ones!) She would be sure to hold on to them until we got in the house and settled in. Then all would be good.
Poppy Whitton loved every single one of his grandchildren and they knew it. He loved to go out to eat and one of us always loved to be with them when they did. We often went to Dixie Lee and when that place was no more he loved to go to Kentucky Fried Chicken. I do remember going to places like the Dairy Queen and McDonalds with them, but those fried chicken places were where he loved to go most. He would tolerate a lot of things, one being me sitting on the wooden arm of his chair. I’d suck my thumb and reach up to that little bit of hair he had on the top of his head and twirl it right into a knot. Poor Pop! He didn’t care though. He loved the attention and affection.
Nanny is one of the reasons I write my blog. For years and years I called my Nanny “grandma”. It is only after Justin was born that she became “Nanny.” Justin and Christopher were lucky enough to get to know several of their great grandparents. Nanny and Poppy lived just around the corner from us when Justin was born and almost every evening that his dad was working, Poppy would come over to pick us up to take us to their house for dinner. It was on a regular basis, at about 4 pm that he would come over to get us. All my life I grew up going around that corner to Nanny and Poppy’s house. My Dad would drop me off several mornings on his way to work. He would pick up Poppy and they would go to work while I would go in with Nanny and crawl into bed with her to snuggle another hour or two. When we would get up, she would make me whatever I wanted for breakfast.
I looked forward to an egg fried in real butter and toast on those morning with her. Her house was the only place I wanted to eat an egg. They didn’t taste anywhere near as good anywhere else. I was so lucky to have her in my life, and she is the reason I love to bake and feed others. Or, as some people would say, offer to feed them over and over until they accepted. 🙂 I remember making cookies with her at her home, these raisin filled cookies being one that we would make.
All of her grand children knew where to look to find her cookies! She would store them in a Tupperware container in the bottom cupboard just to the right of the kitchen sink. If the box happened to be about empty, she would tell us to go to the big chest freezer in the back entry and get another box of cookies she would have in there. Cookies were abundant at Nanny’s house!
As an adult, after I separated from my first husband, I moved into the house just across the road from where I grew up and I was back around the corner from Nanny. Poppy had passed by then and Nanny and I still spent a lot of time together. Either I would go over there for dinner or she would come over to my place. Many mornings I would get out of bed, hop in my car still wearing my pajamas and drive over to her house for coffee and sometimes breakfast. Needless to say, a large piece of my heart went with Nanny when she passed. There isn’t a day that goes by that I don’t think of or remember her or something that she said to me. Some of her most remembered remarks are “Shelby Mae, would you like a little bit of something sweet?”, or “I’ll take a little piece of each please” (referring to dessert of course!)
If you are lucky enough to still have any of your grandparents around, be sure to share some love with them today and let them know you are thinking of them. I really wish I could do that myself today.
Dedicated today with a heart full of love to all my grandparents.
Archie Whitton Sr. and Mae Iris (Clark) Whitton
Herbert Law and Doris (Hogle) Law
Several other Sunday Supper family members are bringing you heirloom recipes from their grandparents today also. Linked up at the end of this post, these are some recipes you will not want to miss!
- For the cookies:
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 3 large eggs
- 1-1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 4 teaspoons baking powder
- ½ teaspoon salt
- 6-1/2 cups all purpose flour
- ¾ cup sour milk
- For the Filling:
- 1 cup applesauce
- 1 cup raisins
- ½ cup brown sugar
- ¼ cup water (this is where I added the rum - and I used Captain Morgan's Spiced Rum)
- 2 teaspoons butter
- For the Frosting:
- 1 tablespoon unsalted butter, melted
- 1 cup powdered sugar, use more if needed
- 1 shot (1-1/2 ounce) Captain Morgan's Spiced Rum
- To make the filling, in a medium sized saucepan, stir together all filling ingredients and bring to a boil. Immediately turn heat down to a slow simmer and simmer for 20-30 minutes until mixture has thickened and raisins have plumped. Set aside to cool until needed in recipe below.
- In a large mixing bowl, mix together butter and sugars until creamy. Add eggs, one at a time and mix until well blended after each addition. Stir in vanilla extract.
- Mix together dry ingredients and add to wet mixture 1 cup at a time. Add sour milk a little at a time after each flour addition.
- By the time you are ready to add your last cup of flour, the dough should be sticky, but starting to stiffen some. Once you have added 6 cups, roll dough out onto a floured board and lightly knead the remaining ½ cup of flour into the dough.
- Divide dough into quarters and roll out to about ½ inch thickness. Cut two cookie rounds out for each cookie. Place a piece of parchment paper on top of cookie sheet. Place 1 cookie on cookie sheet. Top with 1 tablespoon of raisin filling. Place another cookie round on top of cookie with filling. Press with thumb to seal. Bake in 350 oven for 17-20 minutes or until lightly golden brown. Cool on cookie rack.
- If you want to frost a few (this does not make enough frosting to frost all of the cookies. If you want to do this, please double your ingredients). Mix the butter, sugar and rum together and stir until well combined. You do not want a thick glaze so add more sugar or rum as needed to make frosting thin enough to run just a little when frosted. Let frosting sit while cookies are cooling and it will thicken up some and not run down the sides of cookie when frosting.
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5 Tips for Preserving Family Recipes and a Grandparents Day Tribute by Sunday Supper
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