Lemon Raisin Filled Cookies |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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My mother-in-law gave me the recipe for these soft and moist cookies 38 years ago, and they've been a family favorite ever since! Ingredients:
1 cup shortening |
2 cups packed brown sugar |
3 eggs |
4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
filling: |
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 |
Directions:
1. 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.
2. 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.
3. 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.
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