Raisin Filled Cookies

They're a little labor-intensive, but worth the time.  No
eggs, no sugar other than a dusting of powdered sugar.

1 C cottage cheese
1 1/3 C butter
2 C flour
Raisin filling
Powdered sugar

In large bowl of electric mixer beat cottage cheese and shortening together until fluffy; gradually stir in flour with spoon.  Wrap in waxed paper and chill in refrigerator overnight.

Divide dough in 4 parts.  Work with one part at a time and keep remaining parts refrigerated.  On floured board with floured hands, roll each part into 12-inch log.  Cut 1-inch pieces off log and flatten with well-floured fingers into 2-1/12-inch rounds; mound teaspoonful of filling in center of each and pinch edges closed.

Bake on greased baking sheets (or ungreased silicone liners) in preheated 350º oven 18-20 minutes; cool on racks.  Store loosely covered.  Will keep several days, or freeze for later use.  Sprinkle with powdered sugar before serving.  Makes 4 dozen.

Raisin filling:  In small saucepan combine 1 1/2 C raisins and 1 C water; bring to boil and simmer 15 minutes, or until most of the liquid is absorbed.  Add 1/4 C chopped walnuts and set aside to cool.  Makes about 1 1/2 C.

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