Raisin Filled Cookies

From the outset, let me point out that unless you are extremely comfortable with a rolling pin and very soft dough, you may wish to reconsider this recipe. They are wonderful cookies, but a major pain in the behind to work with. Freezing the dough does not help.

Assuming you're armed with a very thin spatula for moving these to the baking sheet (you'll need it to get the cookies off the cutting board) here is the recipe. Don't say I didn't warn you. The recipe comes from the 1950 edition of the Betty Crocker Picture Cook Book.

For the dough:

1/2 cup soft shortening

1 cup sugar

2 eggs

2 tablespoons heavy cream

1 teaspoon vanilla

2 1/2 cups sifted all purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

Mix together the shortening, sugar and eggs. Stir in the cream and vanilla. Sift the dry ingredients together and add to the creamed mixture. Combine well, roll into a ball and chill well-at least four hours or better, overnight.

Filling:

1 cup raisins, chopped

1/2 cup sultanas, chopped

1/2 cup sugar

1/2 cup water

2 tablespoons lemon juice

Cook slowly, stirring constantly until thickened. About 5-7 minutes. Cool completely before using to fill cookies.

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. Roll out dough 1/8 inch thick. Cut into 3 inch rounds. Place filling on centre of bottom round. Cut shape out of top piece. Place over round with filling and press closed with fork. Transfer to baking sheet. You can also do these on a single round, like a turnover, pressing into a crescent.

Bake cookies 8-9 minutes, or until lightly browned at edges. Cool on racks.