1 c. shortening
2 c. sugar
2 eggs
5 1/2 c. flour, approx.
1 tsp. salt
4 tsp. baking powder
1 tsp. baking soda
1 c. milk
2 tsp. vanilla

Cream shortening and sugar together; add vanilla. Add eggs and beat until fluffy. Sift flour. Add salt, soda and baking powder. Sift again. Add sifted dry ingredients alternately with milk. Stir until smooth. (Add more flour if necessary.) Refrigerate dough for several hours. Turn out on lightly floured board and roll to 1/4" thickness. Cut with round cookie cutter and place 1" apart on greased cookie sheet. Spread with filling.

RAISIN FILLING:

2 c. raisins
1 c. sugar
1 c. water
2 tbsp. flour
1/2 c. chopped nuts

Combine ingredients and cook until thick, stirring constantly. Cool before spreading on cookie. Put 1 teaspoon of filling in center and cover with another round of dough. Press edges together. Bake at 400 degrees for 10 to 12 minutes. Makes 4 dozen cookies.