-Phillip Bower- FHMN87A 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 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