Raisin stars recipe from 1954

1/2 cup shortening (part butter or margarine)

1 cup granulated sugar

2 eggs

1 tbsp. lemon juice

1 tsp. granulated lemon rind

2 1/2 cups sifted flour

1 tsp. salt

1 tsp. baking powder

Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Blend in lemon juice, rind. Sift together flour, salt, baking powder. Blend into mixture. Chill dough thoroughly. Make filling:

1 3/4 cup raisins dark or golden

3/4 cup water

1/2 cup granulated sugar

1 tsp. cornstarch

few grains of salt

1 tbsp. lemon juice

1 tsp. grated lemon rind

Rinse raisins. Add water, boil 5 minutes. Blend sugar, cornstarch, salt and stir into raisins. Add lemon juice and rind. Cook and stir till clear and thickened. Cool.

Roll dough about 1/8-inch thick. Cut into circles with 3-inch cutter. Place on greased baking sheet. Put filling on center of each cookie. Pinch edges of dough in five places to make points, folding dough up over filling between points. Bake in moderately hot oven (375F) 10 to 12 minutes.