1/2 c. raisins, chopped fine
1 1/2 sticks unsalted, soft butter
1/2 c. dark brown sugar, firmly packed
1 tsp. cinnamon
1/4 tsp. cloves
2 oz. semi-sweet chocolate, chopped fine
2 tbsp. dark rum
1/2 c. sugar
1/4 c. light cream
2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. aniseed, ground

1. In a small bowl, let the raisins soak in the rum for 15 minutes.

2. In a bowl with mixer, cream together the butter and sugars. Add cream and beat until smooth.

3. Sift flour, soda, salt, cinnamon, aniseed and cloves into bowl and blend well. Add the chocolate and raisin mixture; blend well.

4. Between sheets of wax paper, form into a log 2 inches in diameter. Chill for 2 hours. Dough may be kept for 3 months, wrapped well, in the freezer.

5. Cut roll into 3/16 inch slices with a sharp knife and bake the cookies on ungreased baking sheet for 10-12 minutes in 350 degree oven. Transfer to rack to cool.

This recipe has been in the family for over 100 years.