CRUNCHY RAISIN NUT COOKIES
Source: Nut Tree Remembered: The Cookbook by Tara Baumann, Jim Moehrke, Roy Moehrke, 1997 (Vacaville Museum, CA - ordering info: 707-447-4513)
Makes 5 to 6 dozen

1 cup seedless raisins
1 cup chopped California walnuts
1 cup sugar
1/2 cup softened butter
2 eggs
1 teaspoon vanilla
1 3/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves

Preheat oven to 375 degrees.

Plump raisins in boiling water; drain well. Mix with nuts and set aside.

Gradually beat sugar into butter. Beat in eggs, one at a time. Add vanilla. Sift dry ingredients and stir in. Add raisins and nuts. Drop by the spoonful on greased baking sheet.

Bake at 375 degrees for 10 to 12 minutes, until brown. Remove from pan and cool on rack. Store tightly covered.