1 1/2 c Powdered sugar
1 c Margarine or butter;
-softened 1 ts Vanilla
1/2 ts Almond extract
1 Egg
2 1/2 c All-purpose flour*
1 ts Baking soda
1 ts Cream of tartar
2 c Raisins; cut-up dates or
Figs 3/4 c Sugar
1/2 c Chopped nuts; if desired
3/4 c Water
Granulated sugar *if using self-rising flour — omit Baking soda and cream of -tartar. Recipe by: Betty Crocker’s Cookbook Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours. Cook raisins, sugar, nuts and water, stirring constantly, until mixture thickens; cool. Roll dough 1/8 inch thick. Cut into 24 circles with 2-1/2-inch doughnut cutter that has center removed. Replace center and cut
out 24 circles with doughnut cutter. Place whole circles on lightly greased cookie sheet. Top with raisin mixture, spreading almost to edges. Top with remaining circles. Press edges together with floured fork. Sprinkle tops with granulated sugar. Bake 8 to 10 minutes or until light brown; cool. 2 DOZEN COOKIES; 245 CALORIES PER COOKIE. —–