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 1/8″ to 1/4″.
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 teaspoon 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 cookie to enclose or almost enclose the filling after being baked.
Bake at 375 degrees for 12 minutes.
Remove to a wire rack to cool.
Store in an airtight container.