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Raisin Filled Cookies

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Raisin Filled Cookies

Ingredients For: Raisin Filled Cookies

1 egg
1 c. sugar
1/2 c. shortening
1/2 c. milk
2 tsp. cream of tartar
1 tsp. baking soda
4 c. sifted flour (+ or -)

Instructions For: Raisin Filled Cookies

Use mixer to cream shortening, sugar and eggs. Add baking soda and cream of tartar to milk, and stir until milk becomes "light." Mix with the egg mixture. Add flour - small amounts each time - with mixer set on slow speed. Dough should be soft, not sticky. Roll small amounts at a time. Cut out shape. Place a teaspoon of filling on top; cover. Cut 1/2-inch slit in top. Oil and flour several cookie sheets. Bake at 425 degrees, 10 to 12 minutes, until light tan. Raisin Filled Cookies makes about 2 Dz. cookies

Filling For: Raisin Filled Cookies

1/3 box (15 oz.) sticky raisins, ground
1 c. hot water
1/2 c. sugar
2 2/3 tbsp. cornstarch, thinned with cold water
Dash salt
1/3 tsp. vanilla
1/3 juice of lemon

Combine all ingredients and bring to a boil. Cook well, so no starch can be tasted. Should be as thick as pie filling when cooled. Frost cookies. Cookies should be covered tightly and allowed to ripen for about 12 hours.

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