DOUGH:

2 eggs
2 c. sugar
1 c. Crisco
1 c. sweet milk
7 c. flour (scant)
4 tsp. baking powder
2 tsp. vanilla
1/2 tsp. salt

Cream sugar and Crisco, add eggs, one at a time and beat well. Sift flour, baking powder and salt. Add alternately with milk to sugar, Crisco and egg mixture. Chill for 2 or 3 hours.

FILLING:

3/4 lb. raisins
2 1/2 - 3 c. diced rhubarb, fresh or frozen
1 c. sugar
2 tbsp. cornstarch mixed with 1/2 - 1 c. water
2 tbsp. lemon juice

Cook raisins in water (about 2 cups) to cover, simmer 20 to 30 minutes. Add rhubarb and cook until boiling, add sugar, water and cornstarch mixed, cook until thick. Add lemon juice. Let cool.

Roll dough (small amounts at a time) 1/4" thick. Cut with round cutter. Put 1 teaspoon filling on one cookie, cover with another. Press edges firmly together with fork. Prick top of each cookie with fork. Bake at 375 degrees for 15 to 18 minutes or until lightly browned. Use lightly greased cookie sheets.