4 c. flour
2 c. sugar
3 tsp. baking powder
3 eggs
1 tsp. salt
1 tsp. nutmeg
1 c. shortening (original recipe called for lard, we use butter)

Mix ingredients like pie crust dough. Then add 3 eggs and enough milk to eggs to make 1 cup.

Make a well in dry ingredients, add milk and eggs. Mix well. Add 1 cup raisins.

Refrigerate for 2 hours or overnight.

Heat an electric frying pan to 350°F to 360°F.

Roll out cookie dough (work with a small amount at a time keeping remaining dough refrigerated).

Cut with a round cutter (should be a little thicker than pie dough). Cook on both sides. Cookies will puff slightly when they are ready to turn.