1 1/2 c. butter
1 tbsp. vanilla (tablespoon not teaspoon)
2 tbsp. milk
3 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
2 eggs
1/2 c. raisins
4 c. flour

Cream together shortening, sugar, eggs and vanilla until light and fluffy. Stir in milk and raisins. Sift together flour, baking powder, and salt; stir into creamed mixture, blending well. Chill 1 hour.

On lightly floured surface, roll chilled dough to 1/4 inch thickness. Cut with 2 pound coffee can or other 5 inch cutter. Sprinkle tops of cookies with granulated sugar and place about 1 inch apart on ungreased cookie sheet. Bake at 375 degrees for 10 minutes or until lightly browned. Remove from pan with wide spatula. Makes about 14 large cookies.