Ingredients:
1/2 cup melter butter
1 1/2 cups raisins
1 cup brown sugar
1 lemons, juice and rind
1 tablespoon vinegar
1 pinch salt
2 eggs, beaten
1 cup butter
1/2 cup icing sugar
1 1/2 tablespoons cornstarch
1 pinch baking soda
2 cups flour
Directions:
Cover raisins with boiling water. Let stand. Then drain.
Place rest of ingredients in double boilet. Cook until thick, then add raisins. Cool.
Shells:.
Mix the same as you would for shortbread, and pat into patty tins. Bake 15 to 20 mns 325F
Fill shells when cool.
Servings: 24
Time preparation: 15 min.
Time total: 35 min.