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. 2. Combine 3 1/2 cups flour, baking powder, baking soda and salt; stir into the creamed mixture. 3. Cover and refrigerate dough for 2 hours, or until firm. 4. To make the filling: In a medium saucepan over medium heat, stir together 1/2 cup of sugar and 1 tablespoon flour. 5. Mix in the raisins, walnuts and water. 6. Cook until thickened, stirring constantly. 7. Remove from heat and allow to cool. 8. Preheat oven to 350 degrees F (175 degrees C). 9. Grease cookie sheets. 10. On a floured surface, roll out dough to 1/4 inch thickness. 11. 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. 12. Press the edges together with a fork to seal. 13. Repeat with remaining dough, spacing cookies 2 inches apart. 14. Bake for 12 to 15 minutes in the preheated oven, or until edges are golden brown. 15. Remove from cookie sheets to cool on wire racks. 16. CAUTION: Filling will be extremely hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
