1 1/2 c. vegetable shortening
1 c. each: granulated sugar, packed light brown sugar
3 lg. eggs
2 tsp. vanilla
3/4 c. molasses
1/2 c. strong hot black coffee
1 tbsp. each: baking soda, ground ginger
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. each: allspice, cloves
5 to 6 c. flour
1 c. raisins
1 c. chopped walnuts

Heat oven to 350 degrees. Cream shortening and sugars in large mixer bowl until light and fluffy. Beat in eggs one at a time. Beat in vanilla. Beat in molasses, black coffee, baking soda and spices.

Stir in 5 cups flour one cup at a time. Stir in raisins and walnuts. Add remaining flour as needed to make dough that can be shaped into balls but is not stiff.

Shape walnut size pieces of the dough into balls. Put onto greased baking sheets. Flatten balls. Bake 8 to 10 minutes until golden. Cool on wire racks. Makes about 76 cookies.