Filling: rinse and drain raisins. Add orange rind, juice and sugar and boil slowly until thick. Cool. Stir in walnuts.

Dough: cream butter and sugar together thoroughly. Add eggs one at a time, beating well after each. Blend in vanilla. Add flour, baking powder, and salt. Blend into cream mixture.

Chill dough thoroughly.

Roll remaining dough as before, cutting smaller hole in center of each round. I like to cut an X instead of a hole. Place over filled rounds, pressing edges together lightly.

Roll out half the dough on lighly floured surface and cut 2 1/2 inch cutter. Put a teasponnful of filling on center of each.

Bake in moderately hot oven (375 degrees F.) about 15 minutes, until edges are browned. Remove to wire rack to cool. Makes about 3 1/2 dozens cookies.