Con Millward didn’t have a car and would have to walk several miles to visit Thelma, the girl he was dating. After a visit, Thelma brought him out some cookies to have on the long walk back home. When she put them in his hand, he thought they were really heavy, likely undercooked with nothing but dough in the middle . . . so he put them in his pocket without even taking a bite.
He started walking and, after a while, became really hungry—he was going to have to give in and try one of those lumpy thick cookies. “When I bit into that cookie and tasted that wonderful raisin filling, the thought that came into my mind was ‘That is the girl for me!’” Those “heavy” cookies became his favorite treat and Thelma was always happy to fix them for him.
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Filling
Cook in water:
2 cups chopped or whole raisins
Thicken with:
1/2 cup sugar 2 Tbsp. flour
Cool.
Sift together:
3 1/2 cups sifted flour
1 tsp. salt
2 tsp. baking powder
Cream well:
1 cup butter or shortening
1 cup sugar
Add:
2 eggs, beaten
1 tsp. vanilla
1/2 cup milk
Add flour mixture to creamed mixture. (Enough flour to handle.) Chill. Roll thin and cut with round cutter. Put one layer down on cookie sheet. Cover with filling 1/2 inch from edge, about 1 heaping teaspoon filling to each cookie. Put another layer on top of each one and press edges firmly. Bake in 400˚ F oven for 10 to 12 minutes or until brown.
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