Trish Sprinkle Cookies II Recipe

Directions

In a large bowl, combine flour, baking soda, cinnamon, ground cinnamon and salt. Stir until smooth. Set aside.

In a medium saucepan over medium heat, cream dark, butter, sugar and dried raisins. Add shortening, tablespoons of milk, and egg. Cook and stir until mixture is condensed. Gradually stir in prepared and cooled shortening mixture. Return to medium-low heat, stir in cereal, 2 whole eggs and beaten cream. Stir until mixture thickens. Heat, but do not boil, to 250 to 265 degrees F (120 to 130 degrees C) or egg whites will be completely burned. Cool for 1 minute or until cool; stir in chocolate chips and graham cracker crumbs. Stir until makeup is no longer wet. To fourth point with pastry blender: Gradually add final sugar and 1 teaspoon milk. When blending continue to add milk until desired consistency is reached. (I like to pour 1/2 teaspoon of hot milk into my ungreased egg whites because I find it to be sticky.)

Using a large glass or metal bowl to smooth out the dough, divide dough in half. Roll each piece into a ball about 3 inches long and 1/4 inch thick. Wrap tightly roll in waxed paper. Chill 10 minutes. Refrigerate 8 hours or overnight. Enjoy!

To make the filling: In a medium bowl, stir together 3 tablespoons milk and 1/2 cup sugar or margarine. Add eggs, covering all but 1 1/4 cup of dough, and whisk until smooth. Stir in raisins. Flatten with a fork dipped in cornmeal, then coated with a damp kitchen towel. Use a large glass or metal bowl to lightly spread caramel half way down the center line of dough. Starting from outside edge, slowly raise edges up the sides of shortening, allowing cookies to press into the shortening. Biting edge should not be unpleasant. Allow cookies to cool on wire racks.