Raisin Filled Cookies Recipe

Ingredients

• 2 cups shortening, I use transfat free
• 2 cups granulated sugar
• 1 cup brown sugar
• 4 eggs
• 2 tablespoons water
• 6 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 cups raisins
• 3/4 cup sugar
• 1 tablespoon flour
• 1 cup water
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 1/2 cup nuts, chopped

Instructions

1. For the dough, cream together 2 cups of shortening and the 2 cups of granulated sugar along with the 1 cup of brown sugar until light and fluffy.
2. Add the 4 eggs, one at a time, beating well after each addition.
3. Stir in 2 tablespoons of water until combined.
4. In a small bowl, mix together 6 cups of flour, 1 teaspoon of salt, and 2 teaspoons of baking soda.
5. Gradually add the dry mixture to the wet ingredients, mixing well until fully combined.
6. Divide the dough into four equal parts.
7. Roll each section into a log about 2 inches thick.
8. Wrap each log in plastic wrap or wax paper and chill for several hours or overnight.
9. For the filling, combine 2 cups of raisins, 3/4 cup of sugar, 1 tablespoon of flour, 1 cup of water, 1 teaspoon of vanilla, and 1 teaspoon of lemon juice in a saucepan.
10. Stir the mixture and heat it to boiling, cooking until thickened, then allow it to cool.
11. Preheat your oven to 375 degrees.
12. Using one roll of dough at a time, cut the dough into 1/4 inch thick slices.
13. Lay the slices on a greased baking sheet, making sure to leave ample space between cookies.
14. Place a teaspoon of the cooled filling on each dough slice.
15. Top with another slice of dough; the slices can remain unsealed, or you can press them together for a decorative touch using the tines of a fork.
16. Bake for about 15 minutes or until lightly browned.
17. Once baked, cool on a rack, and remember, the cookies freeze well.