Instructions: Preparation Time: 0:15
Combine raisins and water in a medium saucepan; bring to a boil, and boil about 3 minutes. Cool. (Do not drain.)

Cream shortening; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs; beat well. Stir in raisins (with liquid) and vanilla. Combine remaining ingredients except pecans; gradually add to raisin mixture, stirring after each addition. Stir in pecans. Drop dough by teaspoonfuls 2 inches apart onto well-greased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or until browned. Cool on wire racks. (Cookies will be soft.)

Yield: 5 dozen.

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