1/2 c Vegetable shortening
1/3 c Liquid honey
2 Eggs
1 1/4 c Sifted all-purpose flour
1/2 ts Ground nutmeg
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
2/3 c Seedless raisins
1/4 ts Vanilla
PREHEAT OVEN TO 350F. Cream the shortening and honey thoroughly. Add the
eggs and beat until well mixed. Sift together the flour, nutmeg, baking
powder, soda and salt, then stir into the honey mixture. Stir in raisins
and vanilla. Drop the batter by tablespoonfuls onto greased cookie sheets,
spacing 2 inches apart. Bake for 12 minutes or until golden brown. Cool the
cookies for about a minute on the baking sheets, then lift to wire racks to
cool.
From
Yields
24 Servings