Jan, this is my grandmother's recipe. I works with Mincemeat, also. Just substitute prepared mincemeat for the raisin or date filling, if desired.

GRANDMA GUERBER’S RAISIN OR DATE FILLED COOKIES

FOR THE COOKIE:
1 cup sugar
2/3 cup shortening (I recall using Imperial margarine when I began making them)
1/2 teaspoon salt
1 teaspoon vanilla
2 beaten eggs
1/3 cup milk
3 cups flour
3 teaspoons baking powder

Cream the sugar together with the shortening. Beat in the salt, vanilla, beaten eggs and milk. Stir in the flour and baking powder. Chill dough before rolling.

FOR THE FILLING:
1 cup dates or raisins, chopped if using dates (if using raisins, add 2 Tablespoons flour)
6 Tablespoons sugar
5 Tablespoons boiling water
1/2 teaspoon grated lemon zest
2 teaspoons butter
1/8 teaspoon salt

Mix filling ingredients together.

TO ASSEMBLE:
Preheat oven to 375 degrees F.

Roll chilled dough out on lightly floured surface, cut with desired cookie cutter. Brush excess flour off cookies with a dry pastry brush. Place a scant 2 teaspoons of filling on a cookie, top with another cookie, sealing edges with the tines of a fork. Prick holes in the top cookies with the tines of a fork to allow steam to escape while baking.

Place cookies on cookie sheet that has been sprayed with cooking spray and bake for about 9 minutes, until lightly browned on the bottoms and around the edges.