Raisin Filled Cookies (MD) Recipe

Pastry:
1 cup sugar
1/2 cup butter or solid vegetable shortening
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Filling:
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 cup plus 1 tablespoon water
2 cups golden raisins
1/4 cup chopped walnuts
1 cup sugar

In a large bowl, cream the sugar and butter. Stir in the egg, milk, and vanilla. Add the flour, baking soda, and cream of tartar. Roll into a large ball, and set aside.
To prepare the filling, blend the flour, lemon juice, and 1 tablespoon of the water together. Combine the raisins, walnuts, sugar, and remaining 1 cup of the water in a small saucepan. Add the flour mixture, and stir until thick. Set aside to cool.
Preheat the oven to 350 degrees. Roll out the cookie dough on a well-floured surface until very thin. Using a cookie cutter, or upside down glass, cut the dough into about 60 small circles. Spoon about one heaping teaspoon of the raisin filling on top of half of the dough circles. Cover each with another circle, and seal the edges with your fingertips. Bake for 12 to 15 minutes, until light golden.

Yield: 30 to 36 cookies

Tips From Our Test Kitchen:
Be careful not to overbake these cookies. They are meant to be a soft, old-fashioned treat.