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.

file photo