1 c. water
1/2 c. butter
1 tsp. sugar
1/4 tsp. salt
1 c. flour
4 eggs
1/2 c. golden raisins

Cover raisins with hot water and let stand 5 minutes; drain well.

Combine water, butter, sugar and salt in saucepan, bring to boil. Add flour all at once. Stir over low heat with wooden spoon about 1 minute, or until mixture leaves side of pan and forms a smooth thick dough.

Remove from heat and continue beating until cool slightly.

Add eggs, 1 at a time, beating after each until mixture has a satiny sheen.

Stir in raisins. Drop by heaping tablespoon, about 2" apart on greased baking sheet.

Bake at 350 degrees for 30 to 35 minutes until golden and firm. While still warm, frost.

FROSTING: Melt 1 tablespoon butter, stir in 1 1/2 tablespoons heavy cream. Remove from heat and stir in 1 cup powdered sugar. Beat until smooth, add 1/2 teaspoon lemon juice and vanilla.