Italian Chocolate Cookies

1/2 cup shortening
1 cup sugar
1/2 cup cocoa
8 ounces glass jelly (1 cup jelly)
1 cup cold coffee
3 teaspoons cinnamon
1 1/2 cups chopped nuts
1 cup raisins -- optional
3 teaspoons vanilla
1/2 teaspoon salt
4 teaspoons baking powder
4 1/2 cups flour

Melt shortening. Add remaining ingredients, in order, with the flour sifted with the salt and baking powder.

Drop by teaspoonfuls (or form balls) onto a greased cookie sheet.

Bake at 350F for 10 to 12 minutes. Frost, if desired.

NOTE: Increase flour to 6 cups for a double batch.

Makes about 90 cookies; 20 per lb., frosted
rec.food.recipes/Bill Wight