- 1 cup shortening
- 2 cups packed brown sugar
- 3 eggs
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- FILLING:
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup raisins
- 1 egg, beaten
- 1 tablespoon butter or margarine
- 3 tablespoons lemon juice
- 1 teaspoon finely grated lemon peel
- In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well. Cover and chill overnight. For filling, combine sugar and cornstarch in a saucepan. Add water; stir to dissolve. Add raisins; cook and stir 2 minutes more. Remove from the heat. Stir a little of the hot mixture into beaten egg; return all to saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and peel. Cool. Divide chilled dough into thirds. Roll out a portion at a time on a lightly floured surface to 1/8-in thickness. Cut into 2-1/2-in circles. Place 1 teaspoon filling on half of the circles; top with remaining circles. Pinch edges together to seal; place on greased baking sheets. Bake at 375 degrees F for 12 minutes or until lightly browned. (Use any leftover filling in tarts or as a dessert sauce over cake.)