RAISIN FILLING:

1 c. raisins
1 c. sugar
1 c. water
2 heaping tsp. cornstarch

DOUGH:

1 c. white sugar
1 c. brown sugar
1 c. shortening
3 eggs
4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla

Place raisins, sugar and water in blender. Blend at high speed until raisins are chopped. Put in a saucepan with cornstarch; cook over low heat until thick, stirring occasionally. Let cool.

For dough, cream sugars and shortenings. Add eggs, one at a time, beating after each. Add flour that has been sifted with the baking soda and salt. Add vanilla and blend. Refrigerate dough overnight. Divide into thirds and roll each into a rectangle.

Spread with filling and roll up form the long side. Wrap in wax paper and store in the refrigerator or freezer until ready to bake. Slice 1/4 inch thick and bake at 350 degrees until set and slightly brown. Cool on rack. Makes about 5 dozen.