Grandmother Bower'S Raisin Filled Cookies

• Cookies:
• 4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 1/3 cup shortening
• 1 cup brown sugar
• 2/3 cups white sugar
• 2 eggs, beaten
• 1 1/2 teaspoon vanalla
• Filling:
• 1/2 box raisins (8oz - 1/2 1Lb box)
• water to cover
• 3/4 cup lemon juice
• 1 cup sugar
• corn starch and water to thicken

1. For Cookies: sift together first four ingredients. Cream shortening. Add sugars gradually then eggs and vanilla.
2. Combine dry and creamed mixture. Shape into two large rolls, wrap in wax paper and refrigerate.
3. When firm, preheat oven to 400 degrees. Cut cookie dough into thin slices. Cut an inch long slice in the center of half of the slices.
4. Place whole cookies on ungreased cookie sheets. Add 1/2 teaspoon of filling and cover with sliced tops. Seal edges. Bake at 400 degrees for 5 - 8 minutes.
5. For filling: put rasins in a 1 1/2 or 2 quart saucepan. Cover with 1/2 inch of water. Add lemon juice and sugar. Bring to a boil and thicken with corn starch to a pudding consistancy. Cool before using.

cookies, flour, baking powder, baking soda, salt, shortening, brown sugar, white sugar, eggs, vanalla, filling, raisins, water, lemon juice, sugar, corn starch

Taken from www.epicurious.com/recipes/member/views/grandmother-bowers-raisin-filled-cookies-1202037 (may not work)