6 cups flour
1 3/4 cups sugar
6 teaspoons baking powder
1 cup soft margarine
1 1/2 teaspoons vanilla
6 eggs
Filling:
1 box raisins, chopped in food processor
1 cup chopped nuts
1 4 to 6 ounce jar jam
1/2 cup liquor or orange juice
Icing:
1 pound box powdered sugar
1/2 teaspoon lemon extract
2 plus tablespoons milk
Mix the filling ingredients and set aside.
Preheat oven to 375 degrees F.
Combine first four dough ingredients until crumbly. Add vanilla and eggs, one at a time. Blend until dough is soft but not sticky.
Working with one half of the dough, shape into a ball on a lightly floured surface. Flatten into a rectangular shape, 1/4 inch thick. Spread 1/2 of the filling down the center of the dough. Starting at one of the small ends, carefully roll the dough to the other small end. Pinch the edges together. Refrigerate while doing the same with the rest of the dough and filling. Cut cookies 1 to 2 inches in diameter and place on lightly greased cookie sheets.
Bake for 10 minutes. Do not overbake.
While cookies are baking, mix the icing ingredients in a large bowl. Spread icing on hot cookies.
