1 egg
1 c. sugar
1/2 c. shortening
1/2 c. milk
2 tsp. cream of tartar
1 tsp. baking soda
4 c. sifted flour (about)

Use mixer to cream shortening, sugar and eggs. Add baking soda and cream of tartar to milk, and stir until milk becomes "light." Mix with the egg mixture. Add flour - small amounts each time - with mixer set on slow speed. Dough should be soft, not sticky. Roll small amounts at a time. Cut out shape. Place teaspoon of filling on top; cover. Cut 1/2-inch slit in top. Oil and flour several cookie sheets. Bake at 425 degrees, 10 to 12 minutes, until light tan.

FILLING FOR RAISIN COOKIES:

1/3 box (15 oz.) sticky raisins, ground
1 c. hot water
1/2 c. sugar
2 2/3 tbsp. cornstarch, thinned with cold water
Dash salt
1/3 tsp. vanilla
1/3 juice of lemon

Combine all ingredients and bring to a boil. Cook well, so no starch can be tasted. Should be as thick as pie filling when cooled. Frost cookies. Cookies should be covered tightly and allowed to ripen for about 12 hours.