Ingredients

• 1 cup raisins
• 1 teaspoon all-purpose flour
• 0.25 cups white sugar
• 1 teaspoon vanilla extract
• 0.5 teaspoons lemon juice
• 1 cup boiling water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss raisins with 1 teaspoon flour in a saucepan until raisins are coated; stir in 1/4 cup sugar, 1 teaspoon vanilla extract, and lemon juice. Pour 1 cup boiling water over raisin mixture; bring to a boil. Cook, stirring constantly, until raisins start to break down and mixture thickens, 5 to 10 minutes. Remove from heat; cool to room temperature.
3. 3 Combine 2 3/4 cups flour, 3/4 cup sugar, and salt in a bow; set aside.
4. 4 Whisk melted shortening and molasses together in a separate large bowl; stir in 1 teaspoon vanilla extract. Dissolve baking soda in 1/3 cup boiling water in a heatproof measuring cup; stir into molasses mixture until foams and well combined. Stir flour mixture into molasses mixture until a stiff dough forms.
5. 5 Divide dough in half; shape each into a ball. Cover 1 dough ball with a damp paper towel. Roll out remaining dough ball until 1/8-inch thick; cut into rounds using a round cookie cutter or the top of a glass. Place bottom cookie rounds 2 inches apart on a baking sheet; top each with 1 tablespoon raisin filling.
6. 6 Roll out remaining dough ball until 1/8-inch thick; cut into rounds using the same cutter. Moisten fingers slightly with water; carefully press top cookie rounds from centers outwards until each is about 1/4-inch larger than bottom rounds on baking sheet. Working from one edge, place 1 top round over 1 bottom round and filling; press firmly to enclose filling and seal cookie. Lightly press tops of cookies to settle filling in pockets.
7. 7 Bake in the preheated oven until cookie is set, 10 to 12 minutes. Cool briefly on the baking sheet before transferring to a wire rack to cool completely.

Nutrition per serving