Raisin-Filled Christmas Cookies

• Dough:
• 2 cups sugar
• 1 cup butter at room temperature
• 1 cup sour cream
• 2 eggs
• 1 tsp. vanilla
• 4 tsp. baking powder
• 1 tsp. nutmeg
• 1 tsp. salt
• 4 1/2 cups flour
• Filling:
• 2 cups of water
• 2 lb. of raisins
• 2 cups sugar
• 1 Tbsp. corn starch
• 1/2 tsp. vanilla

1. Prepare dough the day ahead:
2. Cream together sugar, butter, sour cream, eggs and vanilla.
3. Sift together and slowly add to the above mixture: baking powder, nutmeg, salt & flour.
4. Mix until well formed and not too sticky or dry. Divide into four batches for easier rolling. Refridgerate.
5. The next day;
6. Make filling by combining all filling ingredients together and placing on stove until cooked and thickened. Takes about 40 minutes. Strain out pure liquid (Great over vanilla ice cream or yogert later.) Let cool until warm enough to touch.
7. Assembly: Bring dough to room temperature for easier rolling. Roll-out dough and cut into circles, maybe 1/4" thick. Place on greased baking sheet. Place about 1 Tbsp. of raisin mixture on each circle. More raisins are better. Place another circle on top and press edges to contain raisin mixture. The tops are nice thinner than the bottoms.
8. Bake until brown in 350 degree oven.

sugar, butter, sour cream, eggs, vanilla, baking powder, nutmeg, salt, flour, filling, water, raisins, sugar, corn starch, vanilla

Taken from www.epicurious.com/recipes/member/views/raisin-filled-christmas-cookies-50114468 (may not work)