1 1/2 c. butter
1 1/2 c. granulated sugar
2 eggs
1 tbsp. vanilla
2 tbsp. milk
1/2 c. raisins
4 c. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt

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 lid of round canister (about 5 inches in diameter). Sprinkle tops of cookies with granulated sugar.

Place cookies about 1 inch apart on ungreased cookie sheet. Bake in moderate oven (375 degrees) for 10 minutes or until cookies are lightly browned. Remove from pan with wide spatula. Makes 14 large cookies.