Raisin filled cookies
 

Raisin Filled Cookies

>From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

2 cups sugar
1 cup vegetable shortening
2 eggs, beaten
1 cup milk
7 cups flour
4 teaspoons cream of tartar
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons vanilla
*
Filling:
*
2 cups chopped or ground raisins
1 cup sugar
2 teaspoons flour
1 cup water
1/2 cups chopped walnuts

Cream sugar and shortening until light and fluffy. Stir in eggs, milk,
flour, cream of tartar, baking powder, baking soda, and vanilla. Roll
dough thin. Cut round 2 1/2-inch cookies and place on lightly greased
baking sheets. Put 1 teaspoon filling (directions below) on each cookie
round and cover with another cookie round. Seal edges with a fork. Make
a small slit in top of each.
Bake raisin cookies at 325 for 10 minutes. Store raisin cookies in
tightly covered container.

To make filling:
Chop raisins in food processor or put through a grinder. Combine 2 cup s
chopped or ground raisins, 1 cup sugar, 2 teaspoons flour and 1 cup
water in saucepan. Cook until raisin mixture is thick. Let mixture cool,
then add 1/2 cup chopped nuts.


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