Mother Kearney's Sugar-Raisin Cookies

Oxmoor House
about 2 dozen


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1 cup lard, softened
2 cups sugar
2 eggs
4 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup milk


Cream lard in a large mixing bowl; gradually add sugar, beating well. Add eggs, beating well.

Sift together dry ingredients in a medium mixing bowl. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

Shape into 1 1/2-inch balls; flatten each ball to 1/4-inch thickness with lightly floured hands. Place raisin filling by heaping teaspoonfuls in centers of half the cookies. Moisten edges with water, and top with remaining cookies. Press edges together with a fork to seal.

Place on ungreased cookie sheets, and bake at 375° for 15 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks.

Created date

February 2010