Filled Cookies

by Ruby Viola Kotter Freeman

Dough:

2 c. sugar

1/2 c. butter or margarine

1/2 c. Crisco (vegetable shortening)

2 t. vanilla

5 t. baking powder

5 c. flour

1 c. milk

2 eggs

Cream sugar and shortening, add eggs, milk, vanilla, then flour and baking powder.  Roll out real thin and cut into circles about 3-4 inches across.  Put 1 t. raisin filling on half the circles.  Cover with remaining circles and pinch edges together.

Filling:

1 lb. raisins

water

2 t. cornstarch

1/2 c. brown or white sugar

Grind raisins and cover with water.  Cook and thicken with remaining ingredients.  Stir constantly.  Cook until thickened and then cool.  

Bake finished cookies at 400ºF. for 15 minutes.

~I thought these cookies filled with delicious raisins were about the best cookies I ever tasted when I visited Grandma's house.