Heat oven to 350 degrees. Grease cookie sheets lightly with unsalted shortening. Add boiling water to raisins in a saucepan and allow to boil 5 minutes. Remove from heat and cool. Sift together flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, ginger and cloves. Work butter in a bowl until creamy. Add granulated and brown sugars and beat until well blended. Add eggs and vanilla and beat well. Gradually add sifted dry ingredients, beating well after each addition. Mix in cooled raisins and nuts. Drop slightly rounded teaspoonfuls of dough 2 inches apart on prepared cookie sheets. Bake 10-12 minutes, or until lightly browned. Remove cookies from sheets to wire cake racks and cool. Store cookies in a tightly covered container for a few days to mellow. Makes about 10 dozen cookies.

From Jane Conn,

Redbook, Dec 1972, "The Great

Christmas Cookie-Swap Cookbook"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm