1 c. light or dark raisins
1/2 c. shortening
1 c. sugar
2 eggs
2 tsp. grated lemon rind
3 tbsp. fresh lemon juice
2 c. sifted all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 tbsp. milk

Rinse and drain raisins. Cream shortening and sugar together thoroughly. Add eggs, one at a time, beating well after each addition. Blend in lemon rind and juice. Sift together flour, salt, soda and baking powder. Blend into creamed mixture alternately with milk. Stir in raisins. Drop by teaspoonfuls onto greased baking sheet. Bake in moderately hot oven, 375 degrees, about 18 minutes. Remove to wire rack to cool. Makes about 4 dozen cookies.