Delicious Raisin-Filled Cookies

These cookies are my husband's favorite and are a must-have on four-wheeling trips because his grandma used to bring an ice-cream bucket full of them when they went out for a ride in the hills. I've tried other recipes I found on line, and they weren't what he remembered, so I finally tracked down Grandmas recipe and it's great. The vinegar in the filling gives it a tang rather than syrupy sweetness, and the cookie crisps up nicely.

• Ready In: 1 hr 20 mins
• Serves: 48
• Yields: 48 cookies

Ingredients

• Filling Ingredients

• 1  lb raisins, washed and ground
• 1  dash salt
• 1  cup sugar
• 1⁄2 teaspoon nutmeg
• 2  tablespoons vinegar
• 1⁄4 cup butter
• 4  teaspoons cornstarch, dissolved in
• 1⁄2 cup water

• Cookie crust ingredients

• 1 1⁄2 cups shortening
• 1 1⁄2 cups sugar
• 2  eggs, beaten
• 1  teaspoon salt
• 1  teaspoon vanilla extract (lemon or almond could be used)
• 3⁄4 cup milk
• 1⁄2 teaspoon nutmeg
• 5  cups all-purpose flour

Directions

1. For filling, mix raisins, salt, sugar, nutmeg, and vinegar in a sauce pan. Put on to boil and when boiling, add cornstarch dissolved in water. After it comes to a full boil again, remove from heat and set aside to cool.
2. For dough, cream the shortening, sugar, and eggs, and then add the salt, extract, milk, and nutmeg. Add enough flour (about 5 cups) to make the dough easy to handle.
3. Roll dough on a floured surface to a thickness similar to pie crust (about 1/8 inch). Use a cookie cutter to cut circles about 3 inches across. Drop a teaspoon of filling on a circle and cover with another, pressing out all air and press around the edges to seal.
4. Optional: Brush top surface with milk and sprinkle with granulated sugar.
5. Place on a cookie sheet and bake at 350 F for 18-20 minutes.