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Raisin-Filled Cookies
3/4 Cup Vegetable Shortening
1 Cup Sugar
1 Egg
1/2 Cup Milk
1 teas. Watkins
Vanilla, Original Double-Strength
3 1/2 Cups Flour
1/2 teas. Salt
4 teas. Watkins
Baking Powder
Cream shortening, sugar and beat egg. Sift dry
ingredients. Add alternately with milk and Watkins Vanilla.
Roll fairly thin; cut in 2 inch circles; put a heaping teas. of filling on bottom circle
and top with circle, pinching edge with fingers or use tines of fork to seal. Bake about
15 to 20 minutes in moderate oven. Prick each cookie 2 or 3 times before baking.
Filling for Raisin Cookies:
2 Cups Raisins
1 Cup Water
1 Tbsp. Lemon Juice
2 Tbsp. Flour
1/2 Cup Sugar
Watkins Cinnamon,
if desired.
Bring raisins and water to boil with juice. Add a little
water to sugar and flour to make paste. Then add to raisins and stir until thick and
clear. Cool before putting on cookies.
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