Friday, January 23, 2009

RAISIN FILLED COOKIES

This recipe is from an old church cookbook from the Midwest.

1 cup shortening
1 cup sour cream
2 eggs
1 tsp vanilla
2 cups sugar
pinch of salt
1 tsp baking powder
1 tsp soda
4 cups flour (or enough to make a soft dough)

Filling:

2 cups raisins, ground
1 level tsp salt
1 tsp vinegar
1 cup hot water
1 cup sugar
2 tbsps flour or cornstarch

Preheat oven to 350 degrees.

In a large bowl, combine shortening, sour cream, eggs, vanilla, sugar, salt, baking powder, and soda. Combine the mixture well. Gradually add enough of the flour to make a soft dough. Roll the dough thin and cut out with a biscuit cutter or a glass. Place the filling atop one cookie and cover with another one. Using a fork or your fingers, press down the edges to seal. Bake 6 minutes on the bottom oven rack then move to top rack for 6 minutes. Makes about 4 dozen cookies, depending on size.

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