Yield: 72 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| 2 cups | Raisins |
| 1 cup | Shortening |
| 1¾ cup | Sugar |
| 2 \N | Eggs -- lightly beaten |
| 1 teaspoon | Vanilla extract |
| 3½ cup | All-purpose flour |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| ½ teaspoon | Ground cinnamon |
| ½ teaspoon | Ground nutmeg |
| ½ cup | Walnuts -- chopped |
Combine raisins and water in a small saucepan; bring to a boil. Gook for 3 mlnutes; remove from the heat and let cool (do not drain). In a mixing bowl, cream shortening; gradually add sugar. Add eggs and vanilla. Combine dry ingredients; gradually add to creamed mixture and blend thoroughly. Stir in nuts and raisins. Drop by teaspoonfuls 2 in. apart on greased baking sheets. Bake at 350" for 12-14 minutes.
Yield; about 6 dozen.
Recipe By : Pearl Cochenour Taste of Home