1/2 c. chopped raisins
2 tbsp. brown sugar
2 tbsp. water
1/4 c. chopped walnuts
1 tbsp. brandy
1/4 tsp. ground cinnamon
24 wonton skins
Cooking oil or shortening for deep-fat frying
Sifted powdered sugar

For the filling: In a small saucepan combine chopped raisins, brown sugar and water; bring to boiling. Cook, stirring constantly, over low heat about 3 minutes or until liquid is absorbed. Remove from heat; stir in walnuts, brandy and cinnamon. Cool to room temperature.

Fill wonton skins with 1 teaspoon of the raisin filling. Position wonton skin with 1 point toward you. Fold bottom point of wonton skin over the raisin filling; tuck point under filling. Roll up wonton into a log. Wet point and press to seal. Wet inside of ends of each roll; twist ends to seal so that filling is completely enclosed. Repeat with the remaining wonton skins and filling.

Fry filled wontons, a few at a time, in deep hot oil or shortening (365 degrees) for 1-2 minutes or until golden brown. Drain on paper toweling. When cool, dust with sifted powdered sugar. Store in an airtight container. Makes 24 cookies.