Aunt Clara's Filled Molasses Cookies

1. Preheat the oven to 375 degrees F (190 degrees C).

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. Combine 2 3/4 cups flour, 3/4 cup sugar, and salt in a bow; set aside.

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. 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. 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. 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.

Cook's Note:

You can substitute 1 cup dried, chopped figs or dates for the fruit filling, if desired.