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1
Preheat oven to 350u00b0F.
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2
Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep.
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3
In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla.
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4
In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk.
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5
Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon.
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6
Stir in the oats, then blend in the raisins and the walnuts; mix well.
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7
Use a cookie scoop or drop by heaping teaspoonfuls 2-inches apart on an ungreased cookie sheet.
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8
Place some granulated sugar in a small bowl. Moisten the bottom of a small glass in water and dip into sugar, then press the glass gently onto the top of each cookie to slightly flatten.
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9
Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden brown around the edges and centers are set--do NOT over bake.
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10
Let cookies cool 1 minute on cookie sheet, then use a spatula to carefully remove warm cookies to wire rack to completely cool. DO NOT leave cookies on cookie sheet longer than a minute or two, or they will become stuck.
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11
Store in an airtight container or freezer bag; these cookies freeze well.
