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1 1/2 c. raisins
6 c. sifted flour
1 tsp. salt
1 tsp. ground cinnamon
3 c. sugar
3 tsp. baking soda
1/2 c. dark molasses
1 c. salted peanuts
3 tsp. baking powder
1 tsp. ground nutmeg
1 1/2 c. lard or shortening
2 c. quick cooking oats
1 c. buttermilk
4 eggs

Grind raisins and peanuts through food grinder using medium blade; set mixture aside.

Sift together flour, baking powder, salt, nutmeg and cinnamon into very large bowl or dishpan. Cut in lard using pastry blender or 2 knives until mixture forms fine crumbs. Add ground raisin mixture, sugar and quick cooking oats; mix well, using hands if necessary.

Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs; beat with rotary beater or electric hand mixer until blended. Add to flour mixture; mix well with spoon. Drop by heaping tablespoonfuls or small ice cream scoop, about 3" apart, on greased baking sheets. Flatten each with floured bottom of drinking glass to a 2 1/2" round.

Beat 1 egg in bowl until blended. Brush tops of rounds with egg. Bake in 375 degree oven for 8 to 10 minutes or until golden brown. Makes about 54 (3 1/2") cookies.

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