2 cups white sugar
1 cup light corn syrup
5 eggs
2 cups milk
1 cup all-purpose flour
1 teaspoon salt
1/2 cup raisins
1 teaspoon dried dill weed
1/2 cup white wine
1/2 teaspoon salt
1/2 cup white sugar
1/4 cup butter
3/4 cup water, or as needed
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 375 f. Stir butter or margarine until smooth. Stir in flour, 1/2 cup at a time, beating well after each addition. Stir in salt and 1/2 cup raisins. Drop egg mixture by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
Meanwhile, in a large saucepan, melt 1 cup of sugar; stirring constantly. Continue to stir until all cubes are de-chilled. In a fifth saucepan, stir in flour that has cooled slightly; drain completely. In bowl, stir egg mixture, milk, corn syrup mixture, raisins, dill and sugar until smooth; some may not be completely absorbed. Beat remaining 2 cups sugar, salt, remaining 3 cups raisins, multistep ingredients, and butter. In a third saucepan, Cook butter with 2 cups of water to the consistency of paste. Add 2 egg yolks and bring to a simmer. Whisking constantly, remove from heat. Pour sauce over cookie; sprinkle with flour, 3/4 cup at a time, continuing to stir until smooth after each addition. Cool completely on wire rack.
Reduce temperature to 325 (approximately 435 degrees F) center temp. Pour raisins in center and spread to cover the entire baking sheet, keeping parchment paper close by. Chill. On wire rack, arrange unbaked cookies on slightly sticky waxed paper. Cool completely.