Raisin Filled Sugar Cookies

This recipe comes from my Grandma Nelson. She used to make these for Halloween to hand out to the trick-or-treaters. They were such a hit that if you didn't get there early, you'd miss out! These are my Dad's favorites. I've modified it to use sour cream in place of milk...this makes a more moist cookie. You can make the filling and the dough the night before, and let it sit at room temp. Then just put the cookies together the next day.

Raisin Filled Sugar Cookies
Cookie Dough:
1 cup shortening
2 cups sugar
2 eggs
1/2 cup sour cream
1 Tbsp vanilla
3 cups flour
2 Tbsp baking powder
1/2 tsp salt
1-2 cups flour
Beat together shortening, sugar, and eggs. Mix in milk and vanilla. Add 3 cups flour, baking powder, and salt. Mix well with beater. Then, with a spoon, stir in as much of 1 more cup of flour as can mix. Knead lightly, adding enough flour to handle well. Roll out and cut into 2" circles. You'll need 2 circles for each cookie.

Filling:
2 cups raisins
1 cup sugar
1 cup water
2 Tbsp cornstarch
1 tsp vinegar or lemon juice
Cook raisins in water and sugar over medium heat until it comes to a boil. Mix the cornstarch with a enough water to make a thin liquid. Stirring constantly, slowly pour the cornstarch into the raisin mixture. Let cook about 1 more minute. Remove from the heat and add the vinegar. Mix well.

Assembly:
Spray a cookie sheet. Place the bottom cookies about 1" apart. Place a large spoonful of filling in the center of each cookie. Brush a little milk around the edges of the bottom with the filling and then place the top on. Press the edges down with your finger. Bake at 325°, until the tops are evenly light golden brown. Keep an eye on them though. They'll take 10-15 minutes. When done, move the cookies to a cooling rack. Store in an airtight container for a week.

FREEZE:
These cookies freeze well. Form them, and instead of baking, place them in the freezer on a cookie sheet until frozen solid. Layer them in a plastic container. To thaw: place in the refrigerator until thawed. Bake as directed. Use within 3 months. The baked cookies can also be frozen.