Frog Belly Cookies
|Butter||1 Cup (16 tbs), softened (2 Sticks)|
|Granulated sugar||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Flour||5 1⁄2 Cup (88 tbs)|
|Cream of tartar||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Raisin filling||1⁄4 Cup (4 tbs)|
Cream the butter and sugars in a mixing bowl until light and fluffy.
Beat in the eggs and vanilla.
Mix together the flour, cream of tartar, baking soda and salt.
Add to the creamed mixture alternately with the sour cream, mixing well after each addition.
Roll to 1/8 inch thickness on a floured surface.
Cut with a 21/2 inch round cookie cutter.
Drop 1 teaspoon raisin filling in the center of half the dough circles.
Top with the remaining dough circles and crimp edges to seal.
Place on greased cookie sheets.
Bake at 350 degrees for 12 to 15 minutes or until golden brown.
Store in an airtight container to allow cookies to soften slightly.