Lemon Raisin Filled Cookies

By á-7711

Ingredients

• FILLING:
• 1 cup shortening
• 2 cups packed brown sugar
• 3 eggs
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup raisins
• 1 egg, beaten
• 1 tablespoon butter or margarine
• 3 tablespoons lemon juice
• 1 to 2 teaspoons finely grated lemon peel

Preparation

Step 1

In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. Cover and chill overnight.
For filling, combine sugar and cornstarch in a saucepan. Add water; stir to dissolve. Add raisins; cook and stir 2 minutes more. Remove from the heat. Stir a little of the hot mixture into beaten egg; return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and peel. Cool.
Divide chilled dough into thirds. Roll out a portion at a time on a lightly floured surface to 1/8-in. thickness. Cut into 2-1/2-in. circles. Place 1 teaspoon filling on half of the circles; top with remaining circles. Pinch edges together to seal; place on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. (Use any leftover filling in tarts or as a dessert sauce over cake.) Yield: about 4 dozen. If Cooking for Two: Freeze cookies in airtight containers or freezer bags; thaw as needed.