18-year-old Helena Muffly wrote exactly 100 years ago today:
Wednesday, January 14, 1914: Did some experimenting in the baking line this afternoon. Didn’t turn out so bad either. That’s ‘bout all I can think of at present.
Her middle-aged granddaughter’s comments 100 years later:
Grandma—
What did you make? Maybe some Raisin-Filled Cookies? I remember that we often had them during the winter when I was a kid. They made the perfect after-school snack on cold winter days.
Old-fashioned Raisin-Filled Cookies
Filling
3/4 cup raisins
2/3 cup brown sugar
3 tablespoons flour
2/3 cup water
Combine all filling ingredients and cook over medium heat until thick.
Cookie
1/3 cup shortening
2/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1/3 teaspoon baking soda
1 1/4 cup flour
Preheat oven to 375 degrees.
Combine shortening, brown sugar, egg, vanilla, and soda; then stir in flour. Roll thin and cut into cookies using a round cutter. Place on a lightly greased cookie sheet. Put a spoonful of filling (don’t overfill) in center of cookie. Top with another cookie that has a small circle cut in the center. Firmly press edges together.
Bake for approximately 10 minutes or until cookie is lightly browned.
I have a set of round fondant cut-out cutters. I used the large cutter to make the cookies—and then cut the hole in the center of the top cookies using the small cutter.
When I was a child we made cookies that were a little larger. We used a doughnut cutter that had a removable hole cutter. We removed the hole cutter to make the bottom cookie.