FAMILY MEDICINE® COLUMN
By John C. Wolf, D.O.
Associate Professor of Family Medicine®
Ohio University College of Osteopathic Medicine

"DEAD FLIES" -- GOOD MEDICINE FOR HOLIDAY CHEER!"

[Editor's Note: As has become his custom this time of year, Dr. Wolf is taking off his clinical white coat today and donning his chef's hat instead.]

Today, as we get closer to Christmas, instead of answering questions about human maladies, I am going to share with you one of my favorite cookie recipes. I'm sure you'll want to be the first in your neighborhood to make up a batch of "Dead Fly Cookies." Despite the name, these delightful morsels make a very nice holiday treat. In my family, I must admit, we enjoy them at other times of the year as well.

No, these cookies don't have any dead flies in them. They acquired this less than enticing name from my friend who first introduced them to me. When he was young and his mother prepared this type of cookie for his family, my friend, Chris, discovered that he could keep his little brother from eating more than his fair share by claiming the bits of raisin filling that bubbled into view were actually bits of dead flies. Hence, the name "Dead Fly Cookies" has forever stuck with these tasty treats.

Dead Fly Cookies

     Cookie Dough	           Filling
5 cups all purpose flour	2 cups raisins
1 cup sugar	                1 cup sugar
1 cup brown sugar	        2 teaspoons ground cinnamon
1 cup butter or 	        1-1/2 cups water
   solid vegetable shortening	1/2 teaspoon cardamom or
3 eggs		                  nutmeg	
1/2 cup milk	                2 tablespoons cornstarch	
1/2 teaspoon salt	
1 teaspoon vanilla
3 teaspoons baking powder

Mix the dry ingredients for the cookie dough together and set aside. Cream the butter in the mixing bowl, then add the eggs and milk, and mix until well blended. Now, add the dry ingredients. This makes a stiff dough. Divide into at least two portions and place these in plastic bags. Refrigerate overnight.

The next day prepare the filling by combining ingredients, except for the cornstarch, in a saucepan. Bring these to boil over medium heat, and then reduce to simmer for about 15 minutes. The raisins should be plump by then. Mix the cornstarch in a small amount of cold water. Add this to the boiling raisins and stir for another minute. This makes a thick sauce. Cool to room temperature.

Remove the dough from the refrigerator. Role out to 1/8 inch thickness. Use a 3-inch round cookie cutter or the end of a similar sized can that has both ends removed. Cut out circles of dough. Place a circle of dough on the cookie sheet. Then, place one tablespoon of filling in the center of the circle and top with a second dough circle. Seal the edges by pressing them together with a fork. Pierce the top in a few places with a fork or knife. Repeat this process for each cookie. Bake in a preheated 375-degree oven for 12 to 15 minutes.

These cookies keep fresh for a week or so and freeze wonderfully for enjoyment later. You can substitute other seasonings or flavorings in the raisin filling to suit your taste. If you prefer the flavor of dates, they can be used instead of raisins.

I hope you and your family have a joyous and healthy holiday season this year. Let me know if your little brother, sister or child falls for the "Dead Fly" subterfuge.

Family Medicine® is a weekly column. To submit questions, write to John C. Wolf, D.O., Ohio University College of Osteopathic Medicine, Grosvenor Hall, Athens, Ohio 45701.