- 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. Tip: Place saucepan in another larger pan or bowl filled with cold water to cool raisin-water mixture faster.
- In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; whisk together to mix. Set aside.
- In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add vanilla and cooled raisin-water mixture; stir until mixed. Add sifted flour mixture, stir until mixed.
- Bake: 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 with a metal spatula and place on a wire cooling rack to cool.