½ cups raisins
1 cup rum (omit for kids, use hot water instead)
1 cup butter
1½ cup brown sugar
2 eggs
2 teaspoons vanilla
¼ cup molasses
1½ cups AP flour
2 teaspoons baking soda
1 teaspoon salt
3½ cups oats
Bring rum (or water) and raisins to a boil in a small pan. Remove from heat, set aside and allow to rest for 45 minutes.
Cream together the butter and brown sugar until light and fluffy, about 5 minutes. Add in the egg and vanilla, mix until combined. Scrap the sides of the bowl and add in the molasses, mixing until combined.
Whisk together the dry ingredients in a bowl. Add to the wet mix and mix just until combined. Drain the raisins and fold into the batter.
Bake for 12-15 minutes or until golden brown.
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Cream Filling
1½ sticks butter
2½ cups 10X powdered sugar
1 teaspoon vanilla
1 tablespoon milk
To fill the cookies: place the cream filling in a piping bag. Turn the cookies upside down and pipe a layer of frosting onto the flat side of half of the cookies. Placing the flat side against the frosting, close the cookies into sandwiches.
Tyler’s Grandma’s Sugar Cookies
1 cup unsalted butter, softened
1 cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 egg
3 cups flour
2 teaspoon baking powder
Pinch of salt
Preheat the oven to 350˚F.
In an electric mixer, cream together the butter and sugar until smooth. Mix in the extracts and egg. In a separate bowl, mix together the flour, baking powder, and salt. Add a little at a time into the wet ingredients until fully incorporated. Next, divide the dough in about four batches. Then, roll it out on a floured Silpat mat to about a ¼-inch thick. Press shapes into cookie and then place on a parchment-lined baking sheet. Bake for about 8-10 minutes or until golden around the edges.