Jumbo Raisin-Nut Cookies

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   Boil raisins with water 5 minutes. Drain; measure 1/2 cup of the liquid. Add water if needed to make 1/2 cup. Cool; stir in soda. Cream shortening, sugar and spices. Beat in eggs, one at a time. Add vanilla and raisin liquid. Sift flour with salt and baking powder and stir into wet mixture. Add raisins and walnuts. Chill dough until stiff. May be kept overnight in refrigerator. Drop by fat teaspoonful about 1-inch apart on lightly greased baking sheet. Bake at 375u00b0 for 12 to 15 minutes. Remove to rack to cool.

* Per serving · 4 servings · Values may vary.

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