- Cooking Time: 10-12 minutes
- Servings: 12-14
- Preparation Time: 30-40 minutes
- 1/2 CUP SHORTENING
- 3/4 CUP SUGAR
- 1 EGG
- 1 TEASPOON VANILLA
- 1/2 CUP MILK
- 2-1/2 CUPS FLOUR (PLUS MORE FOR ROLLING)
- 1/2 TEASPOON SALT
- 2-1/2 TEASPOONS BAKING POWDER
- RAISIN FILLING:
- 1 TEASPOON FLOUR
- 1/2 CUP SUGAR
- 1/2 CUP WATER
- 1 CUP RAISINS (GROUND, IF PREFERRED)
- 1 TEASPOON LEMON JUICE
- 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.
NotesMy mother (who is 88 years old) has been making these cookies since she was a young girl. She really doesn't know how she learned to make them, so I guess she's earned the right to lay claim to the recipe! If you're not a raisin-lover, you can easily substitute any jam for a filling.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
The Italian Exchange
Angel Acres Thanksgiving Dinner Cookbook!
Taste of CenturyLinkSee More
Calzone de Gen aux épinards (ou bette à carde/chou frisé)
Chocolate Drizzled Lemon and Almond BiscottiSee More