Raisin Filled Cookies

1. 2 cups sugar
2. 1 cup vegetable shortening
3. 2 eggs, beaten
4. 1 cup milk
5. 7 cups flour
6. 4 teaspoons cream of tartar
7. 1 tablespoon baking powder
8. 2 teaspoons baking soda
9. 2 teaspoons vanilla
10. *
11. Filling:
12. *
13. 2 cups chopped or ground raisins
14. 1 cup sugar
15. 2 teaspoons flour
16. 1 cup water
17. 1/2 cups chopped walnuts

Cream sugar and shortening until light and fluffy. Stir in eggs, milk, flour, cream of tartar, baking powder, baking soda, and vanilla. Roll dough thin. Cut round 2 1/2-inch cookies and place on lightly greased baking sheets. Put 1 teaspoon filling (directions below) on each cookie round and cover with another cookie round. Seal edges with a fork. Make a small slit in top of each. Bake raisin cookies at 325 for 10 minutes. Store raisin cookies in tightly covered container.

To make filling: Chop raisins in food processor or put through a grinder. Combine 2 cup s chopped or ground raisins, 1 cup sugar, 2 teaspoons flour and 1 cup water in saucepan. Cook until raisin mixture is thick. Let mixture cool, then add 1/2 cup chopped nuts.