Rrrrrrribbit!!!!

Well, as promised, here is the recipe for the Frog Bellies ((raisin-filled turnovers/cookies)) -- still haven't made these, but it's in the works for my ten-year-old son who loves raisins... AND cookies!


Frog Bellies

Ingredients:
Pastry/Dough -
1 cup/250ml softened butter
1 cup/250ml granulated white sugar
1 cup/250ml brown sugar
2 eggs
2 tsp./10ml vanilla extract
5-1/2 cups/1375ml all-purpose flour
2 tsp./10ml cream of tartar
1 tsp./5ml baking soda
1 tsp./5ml salt
1 cup/250ml full fat sour cream (14% butter fat)
Filling -
3 cups/750ml Thompson raisins
1 cup/250ml granulated sugar
2 Tbsp./30ml all-purpose flour
1 cup/250ml water
2 Tbsp./30ml lemon juice

Make filling by combining all ingredients in a medium saucepan and bringing to a boil over medium heat, stirring constantly. Reduce heat and simmer 10 minutes. Remove from heat and set aside to cool to room temp.

Preheat oven to 350 F/180 C. For dough, cream butter with both sugars, beating in eggs and vanilla until light and fluffy. Combine dry ingredients in a separate small bowl. Add alternately to butter/egg mix with sour cream, beginning and ending with the addition of dry ingredients.

Roll out dough on lightly floured surface to 1/8" - 4mm thickness. Cut rounds using a floured glass or 2-1/2" round cutter. Place a rounded teaspoon/5ml filling on top of each round, cover with a second round and crimp edges all around with the tines of a fork, as for pie crust edges. Bake 12-15 minutes.

Note: can be drizzled with a glaze of icing sugar mixed with a few drops hot water and lemon, or your favourite flavouring: vanilla, almond extract etc.; or allow to cool and try dusting with sifted icing sugar.

ENJOY!