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

Grind raisins and peanuts through food grinder; set mixture aside. Sift flour, baking powder, salt, nutmeg and cinnamon into a very large bowl. Cut in shortening using a pastry blender until mixture forms fine crumbs. Add ground raisin mixture, sugar and 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 until blended. Add to flour mixture; mix well with spoon. Drop by heaping tablespoons or small ice cream scoop, about 3 inches apart on greased baking sheets. Flatten each with floured bottom of drinking glass to 2 1/2 inches round. Beat 1 egg in a bowl until blended. Brush tops of cookies with egg. Bake at 375 degrees for 8 to 10 minutes or until golden brown.