3 eggs
2 c. white sugar
1 c. brown sugar
1 c. pure lard
1 c. buttermilk or sour milk
1 tsp. vanilla
Pinch of salt
1 tsp. baking soda
2 tsp. baking powder
Flour to stiffen enough to roll

To make raisin filled cookies, roll dough 1/2 inch thick. Put heaping tablespoon raisin filling on one cookie and cover with another. Pinch edges to seal. Bake at 350 degrees until lightly brown.

RAISIN FILLING:

1 lb. box seedless raisins
1 c. sugar
Water to cover

Cook 20 minutes. Add thickening of cornstarch and water. This recipe is over 100 years old.