1 cup shortening
2 cups light brown sugar, firmly packed
2 eggs
3 cups sifted all-purpose flour
3 tsp. baking powder
2 tsp. ground cinnamon
1/4 tsp. salt
2 cups seedless raisins (cut)
1 cup cold strong coffee

Cream shortening, add sugar gradually, creaming until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Sift flour, baking powder, cinnamon and salt together. Add raisins, mix well. Add to creamed mixture alternately with the coffee, beating until smooth.

Drop by teaspoonfuls on a greased baking sheet.

Bake in a moderate oven (375°F) for 12 to 15 minutes.

Makes 6 dozen cookies.