Raisin Filled Cookies

 With the holidays approaching, I thought it would be fun to share with you one of our favorite cookie recipes that we enjoy at some point over the next couple of months.

Raisin Filled Cookies

1 cup shortening

2 cups brown sugar

2 eggs

1 1/2 tsp salt

2 Tablespoons milk

1 tsp. vanilla

3 1/3 cups flour

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

Combine shortening, salt, brown sugar, and eggs.  Sift flour with soda and baking powder.  Add 1/2 flour mixture to first mixture, then milk, then remaining flour, mixing thoroughly.  Chill until firm enough to roll out.

FILLING (which should be made ahead of time.  I generally make it the night before and allow it to sit on the counter covered until the next day when I make the cookies.)

2 cups raisins

3/4 cup sugar

3/4 cup water

In medium saucepan combine all ingredients.  Cook over medium heat until thickened, stirring constantly.  Chill before filling cookies.

Side note:  I use a biscuit cutter to cut out the dough, then put a bit of the filling on the bottom piece, add the top piece and then make a slight slit or use a fork to put holes in the top of the cookie in order to leave space for the steam to escape.  I think Grandma probably used a fork, but I use a sharp knife to make a small slit.