Lemon Raisin Filled Cookies Recipe

Lemon Raisin Filled Cookies Recipe


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

3 tablespoons lemon juice

1 to 2 teaspoons finely grated lemon peel

How to make it

In a 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.