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Bars, Raisin Filled Cookie

Source of Recipe

Old cookbook


List of Ingredients

* 2 c. shortening
* 2 c. sugar
* 1 c. brown sugar
* 4 beaten eggs
* 2 t. vanilla
* 5 c. flour
* 1 t. salt
* 2 t. soda
* Raisin Filling :
* 2 c. ground raisins
* 3/4 c sugar
* 1 T. flour
* 1 c. water
* 1 t. vanilla
* 1 t. lemon juice

Sugar glaze for cookies, fast dry
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
1 teaspoon flavored extract, or lemon juice











Recipe

Method:

Raisin Filled Cookie Bars:

Cream shortening, sugars, eggs and vanilla together, sift flour, salt and soda and mix together. Roll into 2" cylinders wrapped with waxed paper or plastic wrap and chill for at least 2 hours. roll dough to 1/4 inch thick and a 6 inche wide rectangle the length of a cookie sheet. put filling down the center 1/3 of the dough. Fold the two outer edges of dough over the filling to overlap about 1/2 inch. Turn the bars over so the seam side is down, also folding under the ends to seal. Bake for 20-30 min. at 350°. Cool and glaze or frost with thin powdered sugar frosting or white butter cream frosting. Slice 2 1/2 inches in length.

Individual Raisin Filled Cookies:

Chill dough, roll to 1/4 inch sheet. Cut into 3" squares with a pizza cutter. Fill each with 1 tsp. raisin filling, fold over and seal the edges with a fork. Bake at 350° for 20-25 min. Cool and frost with thin powdered sugar frosting drizzle.

Raisin Filling:

Combine all ingredients in pot and boil until thickened. Use all if you are making cookie bars or 1 t. filling per individual cookie.


Directions for glaze:
Stir sugar, corn syrup, vanilla and the water together.
This glaze must be stirred each time you use it or dries with a mottled look.
Yield: 1/2 C glaze.
Paint the bars with the glaze, using a pastry brush while still hot.

Optionally you can make a "Thin Powdered Sugar Frosting":

Mix all ingredients in a sandwich size zippered bag, snip one of the corners off the bag and drizzle over cookie bar or individual cookies.