Cream together:

1/2 c. shortening
1 1/2 c. sugar

Add:

2 eggs

Beat until creamy.

Sift together:

4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. nutmeg

FILLING:

1 c. raisins or dried apricots or prunes
1/2 c. sugar
1 tbsp. flour
1/2 c. water
A little lemon juice

Cook until thick. Let cool.

Add flour mixture alternately with 1 cup sour cream and 1 teaspoon vanilla to creamed shortening. When thoroughly mixed chill dough 1 hour. Remove 1/2 chilled dough at a time. Roll out on floured surface to about 1/4 to 1/2 inch thick. Use round cookie cutter.

Place one round on cookie sheet. Place one spoonful in center of each cookie. Place top round on each. Press edges together to seal filling in. Brush tops with sugar and cinnamon mixture. Bake 350 degrees, 12 to 15 minutes.