Hi Betty,

Here's one version.

Betsy

Date: 93-11-20
From: Bev In CA

Raisin Filled Cookies

1/2 cup butter (or lard)
1 cup granulated sugar
1 large, beaten
1 teaspoon vanilla
2 teaspoons cream of tartar
1 teaspoon baking soda
3 cups flour, sifted
1/2 teaspoon salt
1/2 cup whole milk

Preheat oven to 350.
Cream butter, add sugar egg and vanilla. Mix and sift dry ingredients and add to the first mixture alternately with the milk. (1 cup flour, 1/4 cup milk, 1 cup flour, 1/4 cup milk, 1 cup flour)
The dough should be stiff enough to roll out thin. Roll out to about 1/8-inch thick, on a lightly floured or powdered sugared board, or pastry cloth. Cut with a cooky cutter. Place a generous teaspoons of filling in center of of cooky. Wet a pastry brush, and brus the outer edged of the cookie with water, place another cooky on top of filling. Press edges together with flour fork. Bake in a moderate oven about 12 minutes. Makes about 20 cookies.

Filling
1/2 cup granulated sugar
2 Tablespoons cornstarch
1 cup raisins
juice of 1/2 lemon + enough water added to make 1/2 cup liquid

Combine sugar and cornstach, add lemon-juice/water, and raisins. Cook in top of double-boiler until thick.