#2263 - Buttermilk Raisin Cookies

(by Shirley McNevich)

2 eggs
1 1/4 cups Crisco shortening
2 1/2 cups white sugar
1 cup buttermilk
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. vanilla
5 cups flour
Filling: 1 cup raisins; 1/2 cup white sugar; 1/2 cup water; 1 TBSP flour

In a saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes--drain the raisins. In a mixer add Crisco, 2 1/2 cups white sugar and eggs--beat. Add buttermilk, baking soda, baking powder and vanilla--beat. Slowly add flour--beat and set aside. In a saucepan add drained raisins, 1/2 cup white sugar, 1/2 cup water and 1 TBSP flour--turn heat to medium, and keep stirring until mixture thickens. Remove from heat and cool to room temperature. Roll dough out on your floured counter and cut dough into golf ball sized circle pieces. Place dough circles on to greased cookie sheets and add 1 tsp. of the raisin mixture in the middle of each dough circle. Place a second dough circle on top of the raisin mixture and press the dough edges together using your fingers or the tines of a fork. Bake at 350 degrees for 15 minutes.