(Makes about 5 dozen cookies)

Dough:
1 cup butter
1 cup white sugar
1 cup brown sugar
2 egg
2 tsp. vanilla
5 1/2 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
1 cup sour cream

Raisin Filling:
3 cups raisins
1 cup sugar
2 T. flour
1 cup water
1 T. lemon juice

Filling: Mix together raisins, sugar and flour in a medium size saucepan.  Stir in water and lemon juice.  Bring to a boil, then reduce heat and simmer gently, uncovered, for about 10 minutes, or until thickened.  Remove from heat and allow to cool.

Dough: Cream together butter and both sugars in a large bowl.  Beat in eggs and vanilla.  In a separate bowl, stir together flour, cream of tartar, soda and salt.  Stir the dry ingredients into the creamed mixture, alternating with the sour cream.  Mix well.  On a floured surface, roll out dough to about 1/8" thick.  Cut 2 1/2" rounds (approx), using a cookie or biscuit cutter, or the top of a glass, or can.  Drop scant teaspoonfuls of raisin filling onto the center of half of the rounds.  Cover with the other rounds, seal the edges with a fork and bake on greased cookie sheets at 350* for 15 - 20 minutes.