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Lemon Raisin Filled Cookies

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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Prep Time:
25 Min
Cook Time:
15 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 24 servings
 

Ingredients

  • 1 cup shortening
  • 2 cups packed brown sugar
  • 3 eggs
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FILLING:
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup raisins
  • 1 egg, beaten
  • 1 tablespoon butter or margarine
  • 3 tablespoons lemon juice
  • 1 teaspoon finely grated lemon peel

Directions

  1. 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.)

Footnotes

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