Raisin Filled Cookies
|Flour||4 Cup (64 tbs)|
|Shortening||1 1⁄2 Cup (24 tbs)|
|Sour milk||1⁄2 Cup (8 tbs)|
|Seedless raisins||2 Cup (32 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
Allow mixture in small saucepan to cool.
Cream sugar and shortening, add eggs and vanilla.
Add sour milk and dry ingredients, blend well.
Divide dough into 3 portions and roll into log on waxed paper.
Freeze until firm.
Place slices on cookie sheet 2 inches apart.
Spread one teaspoon of filling on each slice.
Cover with another slice of dough.
Bake 10-12 minutes at 375°.