2 C Shortening
2 C White Sugar
1 C Brown Sugar
4 eggs, beaten
2 t Vanilla
2 T Milk
2 t Baking Soda
1 t Salt
7 C Flour
Cream sugars and shorgening. Add beaten eggs, vanilla and milk. Sift flour, salt, and baking soda together and then add to creamed mixture. Mix well and roll into two rolls. Wrap in plastic wrap and freeze until ready to use. When frozen slice 1/4 inch thick and place on ungreased cookie sheet. Put 1 teaspoon of filling on top of dough. Cover with second slice of dough 1/8 inch thick. No need to seal edges.
Filling Ingredients (Enough for 1 roll of dough)
1 C Raisins
1/2 C Sugar
1 T Vinegar
1/4 t Salt
1/4 C Water
1 T Butter
2 T Corn Starch
Combine raisins, water, vinegar, salt and sugar. Bring to a boil and simmer for 10 minutes. Mix 1/4 c of water and cornstarch together. Add to raisin mixture to thicken. Remove from heat and add 1 T of butter, 1/2 c pecans (optional), 1/2 t lemon flavor, 1 1/2 t cinnamon and 1/4 t nutmeg. Alter spices to your liking. Cool. Bake at 350 until browned
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