Raisin-filled Cookies

Note: Any rolled cookie dough will do. The whole wheat tastes really good with raisins.

Whole-wheat cookies

  • 1 cup shortening
  • 11⁄2 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 3 cups whole-wheat flour
  • 1 tsp. soda
  • 1⁄2 tsp. salt
  • 2 tsp. cream of tarter

Filling

  • 1 cup raisins
  • 1⁄2 cup sugar
  • 1⁄2 cup water
  • 2 TB lemon juice
  • 1 TB flour

Boil raisins, sugar & water 5–10 minutes until raisins are soft. Blend to chop raisins, add flour and lemon juice and heat a minute to cook flour.

Note: You don't have to chop the raisins. Most commercial products leave raisins whole. We used to grind them in a hand-operated meat grinder—terrible job, terrible mess.

Roll dough, cut in circles, put generous spoonful of filling on each piece and cover with another circle of dough. Press edges together.

Bake at 400° F for 15 minutes. If there is left over filling put an extra glob on your cookie when you eat it.