1 cup (250 mL) shortening
1 cup (250 mL) brown sugar
1 cup (250 mL) molasses
1 teaspoon (5 mL) vanilla
5 cups (1.25 L) all-purpose flour
2 teaspoons (10 mL) baking soda
1 teaspoon (5 mL) each salt, ground cloves and cinnamon
1 cup (250 mL) raisins
1 cup (250 mL) buttermilk or milk
In large mixer bowl, cream shortening and sugar. Add molasses and mix well.
Beat in eggs. Add vanilla. Measure flour and use 1/2 cup (125 mL) to dredge raisins. Combine remaining flour with baking soda, salt, cloves and cinnamon.
Add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour mixture. Use a wooden spoon to stir in raisins. Drop by rounded teaspoonfuls onto foil-lined baking sheets, about 1 1/2 inches (4 cm) apart. Bake at 350ºF (180ºC) for 12 to 15 minutes, or until cookie springs back when lightly pressed. Remove to wire racks to cool. Makes about 6 dozen cookies.