Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Brown sugar; light - packed |
| ⅛ teaspoon | Salt |
| 1 cup | Shortening; 1/2 butter/ 1/2 vegetable) |
| 3 eaches | Eggs |
| 4 cups | Flour |
| 1 teaspoon | Baking soda; level |
| 2 teaspoons | Vanilla |
| \N \N | Filling: |
| 1 cup | Brown sugar; light - packed |
| 1 cup | Water |
| 1 tablespoon | Flour |
| 1 cup | Nuts; chopped |
| 1½ cup | Raisins; ground |
| 1 tablespoon | Lemon juice |
Dough: Cream sugar, salt and shortening. Beat in eggs and vanilla.
Sift together dry ingredients. Add to creamed mixture. Filling: Mix sugar and flour. Stir in water slowly. Add nuts and raisins. Cook until slightly thickened. Cool Assembly: Take two rounds of unbaked cookie dough and put a spoonful of filling in center of one cookie and put the second on top of the bottom one. Bake 350 F. about 12 to 15 minutes.
Source: Louise Whims, Bedford, OH