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Lemon Raisin Filled Cookies

Lemon Raisin Filled Cookies
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!
24 ServingsPrep: 25 min. + chilling Bake: 15 min.

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
  • 3 tablespoons lemon juice
  • 1 to 2 teaspoons finely grated lemon peel

Directions

  • In a 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
© Taste of Home 2013

2 of 2

Lemon Raisin Filled Cookies (continued)

Directions (continued)

  • 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° for 12 minutes or until lightly
  • browned. (Use any leftover filling in tarts or as a dessert sauce
  • over cake.) Yield: about 4 dozen.
If Cooking for Two: Freeze cookies in airtight containers or freezer bags; thaw as needed.
Nutrition Facts: 1 serving (2 each) equals 288 calories, 10 g fat (3 g saturated fat), 37 mg cholesterol, 125 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013