• Mix the flax seed meal and water together and set aside so it can gel a bit.
• Grind the raisins in a food processor until pretty small pieces.

For the filling:

• In a saucepan bring the ½ cup water to a boil and add the raisins, sugar and flour.
• Boil for 2 minutes.
• Take off heat and set aside to cool.

For the batter:

• In a large bowl, with a hand mixer, cream the shortening, flax seed meal mixture and sugar until light and fluffy. About 5 minutes.
• In a separate bowl mix together the flour, cream of tartar, baking powder and salt.
• Add this to the large bowl with the sugar mixture along with the milk.
• Add vanilla and mix all together.
• It will be a stiff dough. When you get close to the end knead a couple of times with your hand to make sure it is all blended.
• Turn out on a lightly floured surface. Roll out thin, about ⅛" to ¼".
  
• Cut cookie circles with a cutter that is about 2" in diameter.
• After you cut the circles you will need to gather the leftover dough and re-roll again - and so on and so on until all the dough is used.
• You will be able to cut about 80 circles which will make 40 cookies.
• Put the cookie rounds on a baking sheet about 2" apart because they will spread a bit.
• Now take the cooked raisin filling and plop a good dab - about 1 ½ teaspoons on the center of each cookie.
  
• Place another cookie circle on top of that. You can press down a little bit but not so the filling is pressed to the edge. You want the filling to keep inside the cookie edge.
  
• Bake at 375 degrees for 12 minutes. Remove to a wire rack to cool.
  
• Store in an airtight container.