Instructions: 1. Cream shortening and sugar. Add unbeaten eggs, one at a time. Beat well after each addition.

2. Add sour cream and flour sifted with nutmeg, salt, baking powder and baking soda.

3. Chill in refrigerator overnight.

4. Roll. Cut with a 2-1/2-inch round cutter.

5. Place half of the cut cookies on greased cookie sheets.

6. Place a teaspoon of filling on each cookie.

FILLING: 1-1/2 c dates, 1 c seeded raisins, 3/4 c water

7. Put fruit through food chopper. Add water and cook until thick. Stir to keep from scorching. Cool slightly.

8. Place another cookie over filling, and press edges to seal.

9. Bake at 375 about 12 to 15 minutes.

10.

Makes about 3 dozen.

Wis/Gramma (Helen)

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