Cookie Filling:

2 gal. rhubarb
6 oranges
5 lb. sugar
2 boxes raisins

Cut rhubarb into pieces. Grind whole oranges and raisins. Add sugar and boil down to preserves.

Cookie Part:

1 c. brown sugar
3 eggs
3/4 c. buttermilk
1 1/2 tsp. vanilla
1 tsp. baking soda
4 tsp. baking powder
1/2 tsp. salt
6 1/2 c. flour

Mix into dough and chill. Cut out circles the size of a glass. Place filling on top and cut another circle. Put it on the top. Cut a small hole in the top to let steam out.

Bake at 350°F for 10 to 15 minutes or until done.