These cookies are full of plump raisins, with a hint of warm spices.

Ingredients:

Dough:

1 cup water

2 cups raisins

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

1cup unsalted butter, room temperature

2 cups granulated sugar

3 large eggs

1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Lightly grease baking sheets, or line baking sheets with parchment paper.
   
   Dough:
   
2. In a medium saucepan over medium-high heat, combine water and raisins; bring to a gentle boil, boiling about 5 minutes. Set aside and let cool to room temperature. Do not drain excess water.
   
   Hint: Place saucepan in another larger pan or bowl filled with cold water to cool raisin-water mixture faster.
   
   
3. In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice together. Set aside.
   
   
4. In a large bowl, combine butter and sugar; cream together until mixture appears light and fluffy. Add eggs; beat until thoroughly mixed. Add vanilla and cooled raisin-water mixture; stir until mixed. Add sifted flour mixture, stir until mixed.
   
   
5. Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 13 to 14 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets and cool on wire racks.
   
   Makes about 8 dozen cookies.
   
   TheBakingPan.com