|Dark seedless raisins||1 Cup (16 tbs)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Walnuts||1 Cup (16 tbs), chopped|
Pour 2 cups boiling water over raisins in a saucepan and bring to boiling; pour off water and drain raisins on absorbent paper.
Coarsely chop raisins and set aside.
Sift flour, baking soda, salt, and spices together and blend thoroughly; set aside.
Cream butter; add brown sugar gradually, beating until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Add dry ingredients in fourths, mixing until blended after each addition.
Stir in raisins and walnuts.
Drop by teaspoonfuls 2 inches apart onto lightly greased cookie sheets.
Bake at 40Â°F about 7 minutes.