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Dessert

Cookies with Raisin Filling

A cookie dough with raisin filling baked until slightly brown.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 22 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cookies with Raisin Filling

Ingredients

Directions

Make the dough

  1. Beat 1 cup sugar, 2 cups sweet milk, 2 cups butter, and 1 egg to a cream.

  2. Add 3 1/2 cups flour and 3 teaspoons baking powder.

  3. Add 1 cup sugar and 1 tablespoon flour.

Make the filling

  1. Add 1 cup boiling water and 1 cup chopped raisins; cook together until thickened.

Assemble and bake

  1. Roll cookie dough very thin; cut out and place in tins.

  2. Put 1 teaspoon of filling on each cookie, then place another cookie on top.

  3. Bake until slightly brown.

Nutrition, whole recipe (rough)

1259Calories
53 gProtein
48 gFat
154 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Sour Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds richness and tenderness to the dough.
Baking powder
Produces gas that lifts the dough so the cookies rise.
Raisins
Provide sweetness and chewy body to the filling.
Flour
Forms the structure that holds the cookies together.

The step that matters

Rolling the dough very thin. Thin dough bakes quickly and evenly, so the cookies turn crisp and do not stay raw or doughy around the filling. Thicker dough can leave the centre undercooked before the edges brown.

Swap the raisin

How well each one fits the dish's main ingredients (sugar, flour, butter, milk, cream, egg):

  1. Vanillafits better
  2. Raisinthe original
  3. Coconutfits less well
  4. Figfits less well

Fit is the average pairing score against sugar, flour, butter, milk, cream, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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