Jumbo Cream Cheese Peanut Butter Cookie

INGREDIENTS:

1 c Boiling water
2 c Dark seedless raisins
4 c Sifted all-purpose flour
1 ts Baking powder
1 ts Baking soda
2 ts Salt
2 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Ground nutmeg
1 ts Ground ginger
1 ts Ground cloves
1 c Butter or margarine;
-softened
1 c Granulated sugar
1 c Dark brown sugar; firmly
-packed
3 Eggs; slightly beaten
1 ts Vanilla extract
1 c Chopped walnuts

Heat oven to 350 degrees. Grease cookie sheets lightly with unsalted shortening. Add boiling water to raisins in a saucepan and allow to boil 5 minutes. Remove from heat and cool. Sift together flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, ginger and cloves. Work butter in a bowl until creamy. Add granulated and brown sugars and beat until well blended. Add eggs and vanilla and beat well. Gradually add sifted dry ingredients, beating well after each addition. Mix in cooled raisins and nuts. Drop slightly rounded teaspoonfuls of dough 2 inches apart on prepared cookie sheets. Bake 10-12 minutes, or until lightly browned. Remove cookies from sheets to wire cake racks and cool. Store cookies in a tightly covered container for a few days to mellow. Makes about 10 dozen cookies.

REDBOOK, DEC 1972, "THE GREAT

CHRISTMAS COOKIE-SWAP COOKBOOK"