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Ingredients:
- 2 cups sugar
- 1 cup vegetable shortening
- 2 eggs, beaten
- 1 cup milk
- 7 cups flour
- 4 teaspoons cream of tartar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- *
- Filling:
- *
- 2 cups chopped or ground raisins
- 1 cup sugar
- 2 teaspoons flour
- 1 cup water
- 1/2 cups chopped walnuts
Preparation:
Cream sugar and shortening until light and fluffy. Stir in eggs, milk, flour, cream of tartar, baking powder, baking soda, and vanilla. Roll dough thin. Cut round 2 1/2-inch cookies and place on lightly greased baking sheets. Put 1 teaspoon filling (directions below) on each cookie round and cover with another cookie round. Seal edges with a fork. Make a small slit in top of each.
Bake raisin cookies at 325° for 10 minutes. Store raisin cookies in tightly covered container.
Bake raisin cookies at 325° for 10 minutes. Store raisin cookies in tightly covered container.
To make filling:
Chop raisins in food processor or put through a grinder. Combine 2 cups chopped or ground raisins, 1 cup sugar, 2 teaspoons flour and 1 cup water in saucepan. Cook until raisin mixture is thick. Let mixture cool, then add 1/2 cup chopped nuts.
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