2 c. raisins
1 c. water

Simmer the above until raisins are plump, about 3 minutes. Let cool. 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 c. (2 sticks) butter, softened 1 1/2 c. sugar 2 eggs 1 tsp. vanilla

Sift flour, baking powder, soda and spices. Set aside. Cream butter and sugar until fluffy. Beat in eggs and vanilla. Mix in raisins and raisin liquid. Blend in dry ingredients. Drop by heaping teaspoonfuls onto greased cookie sheets (leave 2 inches between cookies). Bake at 375 degrees for 12 to 15 minutes or until lightly browned. Makes 6 dozen cookies that taste better the second or third day if they last that long.