Good morning and happy Father's Day to all the dads out there!
Father's Day in the Bouch household has always been simple. My dad doesn't like a lot of fuss. Really, he just wants to chill at home and have a chance to relax on Father's Day. So, typically, I'll spend the day at my parents' house, we cook him something that usually involves steak and we give him a few gifts.
Funnily enough, his favorite gift that we must get him every year is one of those corny picture mugs. My mother had one made with a photo of my brother and me when we were infants way back when and my dad loved it so much he decided he wanted one every year with a new photo on it. All these years later we still hold up the tradition. He has even said he wants to continue to receive mugs with photos of his grandkids on them when my brother and I eventually have kids.
Oh, and I also gift him cookies.
I decided to bring you all this recipe today in honor of my amazing dad. My dad has a favorite cookie recipe that his mother and grandmother used to make when he was younger. Before my grandmother passed away I was able to capture and record a lot of her best family recipes. And my dad's favorite cookies was one of them. Every year since I got a hold of this recipe - probably about 10 years now - I've made him these cookies for Father's Day.
These cookies are very simple in flavor. They're basically hand pies filled with a delicious soft raisin filling. They're not overly sweet. The flavor is very satisfying.
I really only make these for Father's Day (or random other occasions if my dad asks for them) but they would go well with any occasion. And you can multiply the recipe if you need more to feed a crowd.
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~ Ingredients ~
(Makes a dozen cookies)
Dough
2 ½ c. all-purpose flour
1 c. sugar
1 egg
⅔ c. unsalted butter, softened
1 c. sour cream
¾ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
½ tsp. vanilla extract
1 c. sugar
1 egg
⅔ c. unsalted butter, softened
1 c. sour cream
¾ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
½ tsp. vanilla extract
Filling
¾ c. raisins
2 c. water
¼ tsp. cornstarch
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~ Directions ~
Preheat oven to 350°.
In a small saucepan, dissolve cornstarch in water. Add raisins and cook on medium-high heat until the water comes to a boil. Lower heat to medium-low and allow to cook until raisins are soft. Drain and move raisins to a bowl.
While the raisins are cooking, make the dough. In a large mixing bowl combine all ingredients except flour. Mix until well blended. Slowly add flour until a soft ball of dough is formed. At a certain point in this process, you will likely need to switch to a dough hook attachment or hand kneading, as the dough gets very thick.
At this point, you have two options. Option 1 is the way my family recipe was written. I personally feel like it's too time-consuming so I generally use option 2. The results are the same.
Option 1: Divide dough into two halves. Place on floured surface and roll, adding flour as needed. Roll until about a quarter of an inch thick. Cut with a 2-inch round cookie cutter. Place 12 bottom cookie halves on a greased baking sheet and cover with a heaping teaspoon of raisins. Top each cookie with a second, slightly thinner layer of dough and seal edges.
Option 2: Separate the dough into 12 balls. Take one of the balls of dough and use your hand to flatten it into a disc. Add a heaping teaspoon of raisins and seal the dough around it. At this point, you have a raising-filled dough ball. Place the dough ball on a greased baking sheet and gently press it down a little to flatten it into more of a thick cookie shape. Repeat the process with the other 12 balls of dough.
Take a fork and pierce the top of each cookie. This allows the hand pie to vent so the edges don't separate from the pressure.
Bake for 12-15 minutes until cookies are golden and dough is cooked through.
In a small saucepan, dissolve cornstarch in water. Add raisins and cook on medium-high heat until the water comes to a boil. Lower heat to medium-low and allow to cook until raisins are soft. Drain and move raisins to a bowl.
While the raisins are cooking, make the dough. In a large mixing bowl combine all ingredients except flour. Mix until well blended. Slowly add flour until a soft ball of dough is formed. At a certain point in this process, you will likely need to switch to a dough hook attachment or hand kneading, as the dough gets very thick.
At this point, you have two options. Option 1 is the way my family recipe was written. I personally feel like it's too time-consuming so I generally use option 2. The results are the same.
Option 1: Divide dough into two halves. Place on floured surface and roll, adding flour as needed. Roll until about a quarter of an inch thick. Cut with a 2-inch round cookie cutter. Place 12 bottom cookie halves on a greased baking sheet and cover with a heaping teaspoon of raisins. Top each cookie with a second, slightly thinner layer of dough and seal edges.
Option 2: Separate the dough into 12 balls. Take one of the balls of dough and use your hand to flatten it into a disc. Add a heaping teaspoon of raisins and seal the dough around it. At this point, you have a raising-filled dough ball. Place the dough ball on a greased baking sheet and gently press it down a little to flatten it into more of a thick cookie shape. Repeat the process with the other 12 balls of dough.
Take a fork and pierce the top of each cookie. This allows the hand pie to vent so the edges don't separate from the pressure.
Bake for 12-15 minutes until cookies are golden and dough is cooked through.
