a recipe, and a winner

I already gave you my tried-and-true, make-every-year ginger cookie recipe a couple of years ago, so I'll give you my grandmother's raisin cookie recipe this time around. She died many years ago and wouldn't mind that I'm sharing it.

Kathleen Moir's Raisin Cookies

2 cups golden raisins, cooked in 1 cup water for 5 minutes
1 cup vegetable shortening (you can substitute butter but they won't be as good)
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla
4 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup chopped walnuts

Cream shortening and sugar. Add raisins with their cooking liquid, eggs, and vanilla. Add sifted dry ingredients and chopped walnuts and mix everything well. Drop 1-1/2 inches apart (they'll spread out) on greased cookie sheets and bake at 350°F for 12 to 15 minutes. My recipe doesn't have a quantity— it kind of depends on how big you make them—but I remember it being about 4 dozen or so. And, they're really good when they're still warm :)

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