3/4 cup shortening
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Raisins

In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Cover and refrigerate for at least 2 hours (the dough will be very soft). Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Place a raisin in the center of each cookie.

Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Yield: about 6-1/2 dozen.

Submitted by: Mary Hahn