The second recipe is...not so simple.
Mom's Raisin-Filled Cookies
3/4 c. butter (REAL Butter)
1 1/2 c. sugar
1 1/2 t. vanilla
3 3/4 c. flour
1/4 t. baking powder AND 1/8 t. baking soda
3/4 t. salt
1 15 oz. raisins
3/4 c. water
1/2 t. vanilla
3/4 c. sugar
2 1/2 T. cornstarch
Make raisin filling slowly cooking water and 2 1/2 T. cornstarch. Mix and add raisins and 3/4 c. sugar. Cook until thickened and add vanilla. Set aside.
Dough - Cream butter and sugar. Add eggs one at a time, beat well after each addition. Beat in vanilla. Add combined dry ingredients. Chill dough. Roll as thin as possible and cut into circles. Put tops on and pinch seams shut. Bake 8-10 minutes at 400. Remove to racks to cool. Do not overbake.
A note, before you run off to undertake the raisin-filled cookies.
You will think the dough is dough. It is not. It is liquid. It must be rolled on a bed of pure flour with a rolling pin made of flour. But work quickly and use as much as you can the first time, for this comes at a cost: every time you re-roll, it gets tougher. And do it in pieces. And wet the edges of the bottom circles before putting on the tops. And watch out for raisin juice leaking, it'll break the seal! And you know what, maybe I'll just make two batches and mail you some. Merry Christmas.
Oh right, one more thing. I get 28-30 cookies out of this recipe, but I take the instructions "roll as thin as possible" as a personal challenge and it's probably only meant to make two dozen, if that.