Make dough first.

RAISIN FILLING:

1/2 c. sugar
1/2 c. boiling water
1 c. chopped raisins
1 tbsp. flour
1/2 tsp. vanilla
1 tbsp. butter

Cook 6-8 minutes, stirring constantly until thick. Cool slightly.

DOUGH:

1 c. sugar
1/2 c. milk
1 egg
1 stick butter
1/2 c. milk
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar

Beat egg. Add sugar and butter until light and fluffy. Add milk and vanilla alternately with dry ingredients. Chill until firm enough to roll quite thin on floured board. Cut into rounds. Top with 1 teaspoon of filling. Wet edge of bottom cookie. Cover with top round. Bake at 375 degrees for 10 minutes.

Sonny's mother used to make raisin filled cookies. These were the nearest to a duplicate I could find.