Boil for 5 minutes: 2 cups raisins and 1 cup water
Drain, set aside 1/2 cup liquid from boiled raisins, add water if necessary to make 1/2 cup.
Cream:
1 cup shortening
2 cups sugar
1-1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Beat in 3 eggs, one at a time, beating after each addition.
Add, beating after each addition:
4 cups flour
2 teaspoons salt
1 teaspoon baking powder
raisin liquid
Mix well. Add cooked raisins and 1 cup hand-broken walnuts. Chill dough. Drop by fat teaspoonfuls on ungreased cookie sheet. Bake at 400 for 12 minutes for 2 inch cookies, or 375 for 15 minutes for four inch cookies. Bake until browned.