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Soft Raisin Cookies

2 2/3 cup raisins (1 pound)
2 cups water
1 cup solid shortening (I use butter flavored crisco)
1 1/2 cups sugar
2 eggs (beaten)
3 1/2 cups all-purpose flour
1 teaspoon baking power
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon salt
1 cup pecans (chopped)

Combine raisins and water in pan, and boil lightly for 10 minutes. Remove from heat, add shortening and sugar, mixing well. Beat eggs and add to the raisin mixture while it is still a little warm. Set aside.

Mix together the flour, baking powder, soda, cinnamon, cloves, and salt. Add to raisin mixture and mix well. Add the chopped nuts.

Place in the fridge and chill for about 10 minutes.

To cook, roll in balls and place on lightly greased cookie sheet. Mash each ball down slightly with a fork, but not too much. I leave mine rather tall before cooking so they will make fat cookies.

Cook at 350 degrees for 8 to 10 minutes, (do not overcook).

I think they are one of the best cookies I have ever eaten. This makes a whole bunch of cookies, but they disappear fast.