---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Old-Fashioned Filled Cookies
  Categories: Cookies
       Yield: 36 servings
  
   3 1/2 c  Unbleached flour
       2 ts Baking powder
       1 ts Salt
     2/3 c  Butter; softened
     3/4 c  Brown sugar
     3/4 c  Granulated sugar
       2    Eggs
     1/3 c  Milk
            Raisin filling-
       1 c  Brown sugar
   1 1/2 c  Raisins (may need 1 3/4 c)
       1 c  Water
       1 ts Lemon juice
       1 ds Salt
       1 tb Cornstarch
   1 1/4 ts Cornstarch
       2 tb Water
     1/2 c  Chopped nuts
            Date filling-
       1 c  Brown sugar
       2 tb Flour
       1 pn Salt
       1 c  Water
       1 c  Chopped dates
       2 ts Grated orange peel
     1/2 ts Nutmeg
       1 c  Chopped nuts
  
     Prepare the cookie dough first. Sift the flour, baking powder, and salt
   together; set aside. In a large bowl, cream the butter and sugars
   thoroughly. Add the eggs, milk and vanilla; beat at high speed for 2 min.
   Lower the speed and add the flour mixture gradually. Refrigerate for at
   least 3 hours.
     To prepare the raisin filling, grind the rasins. You should have 1 cup of
   ground raisins. In a medium saucepan combine raisins,brown sugar, water,
   salt and lemon juice. Bring to a boil and simmer for 3 minutes. Combine the
   2 T of water and cornstarch, use to thicken the raisin mixture. when cool
   stir in the nuts.
     To make the date filling combine the ingredients in a saucepan, bring to
   a boil and cook for 3 minutes breaking the dates with a spoon. Remove from
   heat, cool then add the nuts. Roll out the dough on a floured surface until
   thin (1/8 in). Cut into 2 3/4 inch rounds with a cookie cutter. Place the
   rounds on a oiled cookie sheet. Place a heaping ts of filling mixture on
   the cookie round, top with another round, crimp the edges closed. Bake at
   350 F. for exactly 8 minutes. The cookies will be pale yellow. Allow
   cookies to remain on cookie sheet until almost cool. From Cooking from
   Quilt Country by Marcia Adams.
  
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