Mix in order in a large bowl:
1 qt. shortening or 2 pounds margarine
2 qts. sugar, add gradually
6 eggs
2 t. vanilla
Add alternately:
1 qt. buttermilk
18 C. flour
5 t. baking powder
2 t. salt
nutmeg/cinnamon, optional
Roll out and cut with round cookie cutter.
Place on cookie sheet and fill with raisin filling:
RAISIN FILLING:
Cover with water:
2 pounds raisins
Add: 1-2 C. sugar to sweeten
Thicken with cornstarch mixed with water and cooked until thick.
Top raisin filling with another cookie, no need to tap down.
Bake at 400 degrees until lightly brown.
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