RAISIN FILLING:

2 c. raisins
1 c. sugar
1 c. water
2 tbsp. flour
1 tbsp. lemon juice

Cook together until thickened. Cool before using in cookies. 1/2 c. shortening 1 egg 1/2 c. milk 3 1/2 c. flour 2 tsp. cream of tartar 1 tsp. baking soda 1 tsp. vanilla

Cream sugar and shortening. Add egg and mix till well blended. Add dry ingredients alternately with milk to which vanilla has been added. This will form a stiff dough. Roll out in several portions to 1/4 inch thickness. Cut into circles with cookie cutter or small glass. Cut out a small circle in half the larger circles - this will be the top cookie. Place a heaping soup spoonful on each full circle. Top with circle with center cut out. Bake at 375 degrees for approximately 12 minutes.