Raisin Filled Cookies
Box (approx 1 lb) raisins
Lemon juice optional
Heaping teaspoon cornstarch
-dissolved in 2 teaspoon
Or enough water to make
Preheat oven to 375 degrees. Combine flour, baking soda, salt and
sugar, mixing well. CUt in butter/shortening until particles resemble
fine corn meal. Blend together well the milk, eggs and vanilla. Add
to flour mixture, gather into dough and, on a lightly floured
surface, knead until dough is stiff. Chill for a few hours overnight.
Divide chilled dough into 4 equal parts, refrigerate portions you're
not working with so dough remains chilled. On a lightly floured
surface roll out dough, one portion at a time, to between 1/4 and 1/8
inch thick. Using a 4 inch cookie cutter, cut out as many circles as
possible, remember you need and even number. Place a circle of dough
on a lightly greased cookie sheet. Put 1 heaping teaspoon of filling
in the middle of the circle, then cover with a second circle. Seal
edges thoroughly. Repeat with remaining dough and bake 8-10 minutes,
or until cookies are a light golden brown. For filling, place
raisins, sugar, water and if desired, lemon juice in a saucepan.
Bring to a boil and cook 5 minutes. Add cornstarch mixture, blend
well and cool.