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Ingredients

½ cup shortening 1 cup white sugar 1 egg ½ cup heavy cream 1 teaspoon vanilla extract 3 ½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup white sugar 1 tablespoon all-purpose flour 1 cup chopped raisins ½ cup chopped walnuts ½ cup water

Nutrition Info

210.9 calories carbohydrate: 32.7 g cholesterol: 14.5 mg fat: 8.1 g fiber: 0.9 g protein: 2.9 g saturatedFat: 2.5 g servingSize: - sodium: 136.9 mg sugar: 16.7 g transFat: : - unsaturatedFat: : -

In a large bowl, cream together shortening and 1 cup sugar until smooth. Beat in the egg, then stir in the cream and vanilla. Combine 3 1/2 cups flour, baking powder, baking soda and salt, stir into the creamed mixture. Cover and refrigerate dough for 2 hours, or until firm.
To make the filling: In a medium saucepan over medium heat, stir together 1/2 cup of sugar and 1 tablespoon flour. Mix in the raisins, walnuts and water. Cook until thickened, stirring constantly. Remove from heat and allow to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a floured surface, roll out dough to 1/4 inch thickness. Using a round cutter, cut out 48 circles 2 1/2 to 3 inches in diameter. Assemble the cookies by placing one onto the cookie sheet, place a teaspoon of filling in the center, then cover with another cookie. Press the edges together with a fork to seal. Repeat with remaining dough, spacing cookies 2 inches apart.
Bake for 12 to 15 minutes in the preheated oven, or until edges are golden brown. Remove from cookie sheets to cool on wire racks. CAUTION: Filling will be EXTREMELY HOT!

24 cookies

This is a recipe that my German grandmother made on cold snowy days! I now think that I have to make them whenever it snows!