INGREDIENTS

INSTRUCTIONS

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 min. Combine the 2T 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. FOOD  AND WINE
BB TOPIC: FOOD SOFTWARE TIME: 06/03 7:40 PM  TO:      MARGE NEMETH  
(GNFK05B) FROM: MARGE NEMETH (GNFK05B)  SUBJECT: R-MM BOWER MEGA  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 188
Calories From Fat: 59
Total Fat: 6.9g
Cholesterol: 19.6mg
Sodium: 117.1mg
Potassium: 110.1mg
Carbohydrates: 29.7g
Fiber: 1.4g
Sugar: 18.1g
Protein: 3.1g