1 cup raisins
1-1/4 cups boiling water
1 cup butter, softened
1-1/2 cups sugar
2 eggs
3 cups all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts

Place raisins in a bowl. Add boiling water; let stand for 5 minutes. Drain, reserving 1 cup liquid; set the raisins and liquid aside.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, cinnamon, baking soda and salt; add to the creamed mixture alternately with reserved liquid. Stir in walnuts and raisins.

Drop by teaspoonfuls 2-inches apart onto ungreased baking sheets.

Bake at 350°F for 12-15 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

FROSTING:

1/2 cup packed brown sugar
1/2 cup hot milk
4-1/2 cups confectioners’ sugar

For frosting, whisk brown sugar and milk until sugar is dissolved. Add confectioners’ sugar; mix well. Frost cooled cookies.

Yield: about 9 dozen.

Submitted by: Michelle Hill