These delicious yet not overly sweet cookies are perfect for bringing to a cookie swap, sticking in a lunchbox for a special treat, or enjoying with a cup of tea. Just be sure to label them properly—no one likes to be surprised by raisins in place of chocolate!
Filling:
In a pan over medium heat, cook raisins, sugar, and 2/3 cup of water for 10 to 15 minutes, or until thick, stirring occasionally. Remove from heat and stir in lemon juice and butter. Let cool while preparing dough.
Dough:
Preheat oven to 350°F.
In a bowl, cream sugar and butter together until fluffy. Add egg and mix well.
In a separate bowl, combine flour, baking powder, and salt, and add alternately to sugar mixture with milk and vanilla. Roll out the dough to 1/8-inch thickness and cut into rounds with a biscuit cutter. Place a teaspoonful of filling on the center of a round, then cover with another round and press edges together. Bake for 10 to 15 minutes, or until golden brown.
