With four sons in the service during World War II, my mother sent these favorite cookies as a taste of home to her boys in different parts of the world. These days, my grand-children are enjoying them as we did, along with my stories of long ago.
—PEARL COCHENOUR WILLIAMSPORT, OH
PREP: 25 MIN. • BAKE: 15 MIN./BATCH • MAKES: 6 DOZEN
1 cup water
2 cups raisins
1 cup shortening
1 3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
1. Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain).
2. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins.
3. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.