Lemon Raisin Filled Cookies

SUBMITTED BY: Nancy Johnson

"My mother-in-law gave me the recipe for these soft and moist cookies 38 years ago, and they've been a family favorite ever since!"

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USMETRIC

In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. Cover and chill overnight. For filling, combine sugar and cornstarch in a saucepan. Add water; stir to dissolve. Add raisins; cook and stir 2 minutes more. Remove from the heat. Stir a little of the hot mixture into beaten egg; return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and peel. Cool. Divide chilled dough into thirds. Roll out a portion at a time on a lightly floured surface to 1/8-in thickness. Cut into 2-1/2-in circles. Place 1 teaspoon filling on half of the circles; top with remaining circles. Pinch edges together to seal; place on greased baking sheets. Bake at 375 degrees F for 12 minutes or until lightly browned. (Use any leftover filling in tarts or as a dessert sauce over cake.)

If Cooking for Two: Freeze cookies in airtight containers or freezer bags; thaw as needed.