Cookie Dough:
Cream 1 cup of white sugar, 1 cup of brown sugar, and 1 cup of shortening until fluffy.
Add 2 large eggs and 2 teaspoons of vanilla extract, mixing well.
In a separate bowl, combine 4 3/4 - 5 cups of flour, 2 tablespoons of cornstarch, 2 teaspoons of baking powder, 2 teaspoons of baking soda, and 1/2 teaspoon of salt.
Alternate adding the dry ingredients and 3/4 cup of milk to the creamed mixture until combined. The dough will be soft; refrigerate if too sticky.
To Make the Cookies:
Preheat the oven to 350°F (175°C).
Roll out half of the dough on a floured surface to 1/8 - 1/4 inch thickness.
Cut out circles using a cookie cutter or cup, then place them on a parchment-lined baking sheet.
Spoon a heaping teaspoon of raisin filling onto each circle.
Roll out the remaining dough, cut circles, and make holes in the center for the tops.
Place the top circles over the filling and press the edges together.
Bake for about 11 minutes or until lightly browned.
Cool on a wire rack and store in an airtight container.
Notes:
Optionally, drizzle powdered sugar glaze over the cookies.