Recipes

Prepare filling:

Combine all ingredients in a saucepan.

Bring to a boil, stirring occasionally, then reduce heat and simmer until thickened.

Cool completely before using; it will thicken more as it cools.

Prepare cookies:

In a large mixing bowl, cream sugar and shortening with an electric mixer.

Add egg and beat until creamy.

Combine vanilla and milk; set aside.

In a bowl, sift (or whisk) dry ingredients.

Add about 1/3 of milk mixture to the shortening/sugar/egg mixture and beat to combine.

Now add about 1/3 of dry ingredients and beat to incorporate.

Repeat 2 more times, until all ingredients are well incorporated into a smooth, cohesive mass.

Form dough into 2 balls, and wrap each one in plastic wrap. Refrigerate until chilled. At this point, you can leave it overnight, if preferred.

When ready to bake cookies, Preheat oven to 375F.

Remove chilled dough, one ball at a time, and roll out in a lightly floured surface, to about 1/8” thickness.

Using a 2-1/2” cookie or biscuit cutter, cut out cookie rounds, dipping cutter in flour as needed, to prevent dough from sticking.

Place 1/2 of the stamped rounds on a cookie sheet lined with parchment (I use a floured spatula to do this.)

Place a good dollop (about a tablespoon) of the cooled raisin filling in the middle of the rounds, then place another round over the top, pressing the edges well with your fingers, or a fork to seal.

Using the tines of fork, make a vent in the top of each cookie (should make 12 to 14 cookies.)

Place cookies in pre-heated oven and bake for 10-12 minutes, until bottoms are just lightly browned around edges.

Remove from oven and let cool a minute or two on the sheet before placing cookies on a rack to cool.