Amish Raisin Cookies

Here's one of my favorite local treats from where I grew up.  Amish Raisin Cookies are easier to make than they look; the crust and topping are just variations on a theme.  This recipe will fill a 9 x 13 pan, but you can cut it in half if you'd like.

Amish Raisin Cookies

Filling:
2 1/2 c raisins
1 c orange juice
4 t cornstarch
2 T sugar
2 t lemon juice

Crust and Topping:
2 c flour
1 c rolled oats
1/2 c sugar
2 t cinnamon
1/2 t salt
1 c plus 3 T butter, softened
2 t vanilla
1/4 c brown sugar

Soak the raisins in the orange juice for about 30 minutes.

While they soak, combine the flour through the salt in a large bowl.  With a mixer on low, cut in 1 c of the butter, one small piece at a time.  Stir in the vanilla.  Mix well.  Spoon about 2/3 of the mixture into a prepared 9 x 13 baking dish and press it into a firm crust.  Bake at 350 for about 20 minutes.

Add the rest of the butter and the brown sugar to the remaining 1/3 flour mixture and mix until larger pieces form.

Drain the orange juice into a medium saucepan.  Whisk in the cornstarch and sugar, and cook until thickened.  Add the raisins and lemon juice.  Pour the raisin filling over the hot crust and spread it evenly.  Sprinkle on the topping mixture.  Return to the oven and bake for about 30 minutes until the topping is deep golden brown.  Cool well before cutting.