1 cup raisins
1-1/2 cups boiling water
1 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts

Place raisins in a bowl. Add boiling water; let stand for 5 minutes. Drain, reserving 1/4 cup liquid; set the raisins and liquid aside. 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 soda and salt; add to the creamed mixture alternately with reserved liquid. Stir in walnuts and raisins. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.

Bake at 375°F for 9-11 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool.

BROWN SUGAR FROSTING:

6 to 8 tablespoons whipping cream, divided
1/4 cup packed brown sugar
2 tablespoons butter
2 cups confectioners’ sugar

In a small saucepan, combine 4 tablespoons cream, brown sugar and butter. Cook and stir until mixture comes to a full boil; boil for 1 minute. Place confectioners’ sugar in a mixing bowl; add hot cream mixture and enough of the remaining cream to achieve spreading consistency. Frost cooled cookies.

Makes 6-1/2 dozen.

Submitted by: Annette Harris