1/2 cup shortening
1 cup white sugar
1 egg
1/2 cup heavy cream
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt 1/2 cup white sugar
1 tablespoon all-purpose flour
1 cup chopped raisins
1/2 cup chopped walnuts
1/2 cup water
Directions
1 In a large bowl, cream together shortening and 1 cup sugar until smooth.
Beat in the egg, then stir in the cream and vanilla.
Combine 3 1/2 cups flour, baking powder, baking soda and salt; stir into the creamed mixture.
Cover and refrigerate dough for 2 hours, or until firm.
2 To make the filling:
In a medium saucepan over medium heat, stir together 1/2 cup of sugar and 1 tablespoon flour.
Mix in the raisins, walnuts and water.
Cook until thickened, stirring constantly
. Remove from heat and allow to cool.
3 Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
On a floured surface, roll out dough to 1/4 inch thickness.
Using a round cutter, cut out 48 circles 2 1/2 to 3 inches in diameter.
Assemble the cookies by placing one onto the cookie sheet, place a teaspoon of filling in the center, then cover with another cookie.
Press the edges together with a fork to seal.
Repeat with remaining dough, spacing cookies 2 inches apart.
4 Bake for 12 to 15 minutes in the preheated oven, or until edges are golden brown.
Remove from cookie sheets to cool on wire racks.
CAUTION: Filling will be EXTREMELY HOT!
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