Raisin Filled Spice Cookies

Recipe View Prepare the Raisin Filling: In a small saucepan over medium heat, combine 1/3 cup granulated sugar, water, raisins, butter, and a pinch of salt. Bring to a gentle boil, stirring frequently until the mixture thickens and you can briefly see the bottom of the pan when stirring (about 5-7 minutes). Remove from heat and let cool completely. (Approximately 20 minutes)

Recipe View Preheat Oven: Preheat your oven to 375°F (190°C).

Recipe View Combine Dry Ingredients: Sift together the flour, cinnamon, allspice, cloves, salt, and baking powder in a medium bowl. Set aside.

Recipe View Cream Shortening and Sugar: In a separate medium bowl, cream together the shortening and 1 cup of granulated sugar until light and smooth.

Recipe View Incorporate Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.

Recipe View Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just blended. Stir in the milk until a soft dough forms.

Recipe View Assemble Cookies: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut out circles using a 2 1/2-inch cookie cutter.

Recipe View Fill and Seal: Place a teaspoon of the cooled raisin filling onto the center of half of the cookie circles. Top with the remaining cookie circles. Gently press the edges together with the tines of a fork to seal.

Recipe View Bake: Sprinkle the tops of the cookies with additional sugar (optional). Place the cookies on ungreased baking sheets and bake for 10-12 minutes, or until lightly golden brown around the edges.

Recipe View Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.