Raisin Filled Cookies – Grandma Ellen

Dough:

2 cup sugar

1 cup butter

1 cup shortening           

1 cup milk

2 eggs

1 tablespoon vanilla

4 teaspoons cream of tartar

2 teaspoons soda

1 teaspoon salt

4 cups flour (more if needed)

Cream sugar, butter, shortening, milk, eggs and vanilla together.  Add cream of tartar and salt to the creamed mixture and mix well.  Add flour to get a workable dough.  Chill. 

Roll chilled dough out onto a floured surface until quite thin. Cut into circles, 3-4 inches in diameter.

Filling:

1 ¾ cup raisins

1 cup sugar

1 cup very hot water

1 cup cold water

4 tablespoons flour

¼ teaspoon salt

½ teaspoon vanilla extract

Place the raisins into the hot water to soften.  Dissolve the flour into the cold water.  Combine the raisins, sugar, and salt and bring to a boil.  Cool.

Place cookie circles onto a greased cookie sheet.  A teaspoon of cooled raisin filling to each cookie.  Do NOT overfill or your cookies will leak while baking.  Top with another cookie dough circle. Seal the edges with a fork.

Bake at 350 degrees until lightly brown. Cool for 12-15 minutes or until lightly brown.

Tip:  These cookies can be made by filling ½ of the cookie with filling and folding in ½.  Then sealing the edges