Now that the fall season is here, there is pumpkin spice everywhere! When I was a young girl just learning how to bake, this was the first cookie my mother taught me learn how to make. For me, the harbinger of autumn is a cookie jar packed chock-full of these little morsels. -E

Ingredients:

2 cups raisins
1 cup water
1 teaspoon baking soda
1 cup butter-flavor shortening
2 ½ teaspoons kosher salt
1 ½ teaspoons cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon ground allspice
2 cups granulated sugar
3 eggs
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts

Directions:

1. Early in the day you plan to bake these cookies, place raisins in a small saucepan. Add the water and bring to a boil. Boil for 5 minutes. Let cool and add baking soda. Stir to combine. Set aside.
2. Preheat the oven to 350 degrees.
3. In the bowl of a stand mixer, blend the shortening with the salt, cinnamon, nutmeg and allspice.
4. Add sugar, then the eggs. Stir until combined. Stir in vanilla.
5. Add the flour and baking powder. Stir until combined.
6. Add the cooled raisins, including liquid. Stir in chopped nuts.
7. Using a #100 dasher scoop (about 1 teaspoon) drop dough onto greased cookie sheets. (I use Silpat). Bake for 12-15 minutes. Cool on wire racks.

Notes:

Yield: 9 dozen bite-sized cookies.
You should have about ½ cup liquid left in the raisins after boiling.

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