1 cup shortening (butter or margarine)
2 cups light brown sugar, packed
3 eggs, beaten
3 cups flour
1 tsp. soda
1 tsp. vanilla
1 tsp. salt
Cream shortening and sugar together until light and fluffy; beat in eggs. Sift flour, soda and salt together twice. Add to creamed mixture, along with vanilla. Drop dough in small mounts on ungreased baking sheet. Press small amount of raisin filling in center of each mound. Top filling with a small bit of dough. Bake at 350 degrees 10 to 15 minutes. Use wide spatula to carefully remove cookies to wire rack for cooling time.
1-1/2 cups dark or golden raisins
1/2 cup sugar blended with 1 Tbsp cornstarch and 1/2 cup water in saucepan.
Cook and stir until thick, about 10 to 15 minutes. Remove from the heat and cool slightly. Add 1 Tbsp. each lemon juice and soft butter and 1/4 cup each chopped pecans or filberts and halved candied cherries. Stir to blend and let stand until filling gets cold before putting on cookie dough.
Can use chopped walnuts if other nuts not available.