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1
Position oven racks in the middle and upper third of the oven; preheat to 375 degrees.
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2
Line 2 baking sheets with parchment paper.
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3
Place the raisins in a medium saucepan and add enough water to cover them (about 1 cup).
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4
Bring the water to a gentle boil over medium heat, and cook for 5 minutes.
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5
Drain the raisins and set aside to cool.
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6
Combine the flour, baking soda, baking powder, cinnamon, nutmeg and allspice in a medium bowl.
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7
Set aside.
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8
In a large bowl, using a stand mixer or electric hand mixer on medium speed, beat the butter, sugar and eggs for about 1 minute, just until the pieces of butter become small specks.
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9
Add the vanilla extract, stopping to scrape down the sides of the bowl.
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10
Reduce the speed to low and add the cooled raisins.
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11
Add the flour mixture, mixing just until incorporated.
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12
Add the pecans, mixing just to combine.
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13
(The dough will be coarse.
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14
).
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15
Pinch off tablespoon-size pieces of dough and place them 1 inch apart on the prepared baking sheets.
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16
(The cookies will look like rough mounds.)
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17
Bake for 5 minutes, then rotate the baking sheets from top to bottom and front to back.
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18
Bake for 4 to 5 minutes or until the bottoms and several spots on the top are light brown.
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19
Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
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20
Store the cookies in an airtight container at room temperature for up to 3 days.
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21
Or freeze, well wrapped, for up to 2 months.
