I have two recipes for you :
1) From Sun-Maid's 1923 cookbook , said to be the original spice cookie.
Ingredients
1/2 cup shortening
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon cloves
1 cup Sun-Maid Natural Raisins
3/4 cup chopped walnuts
Directions:
HEAT oven to 350 F.
GREASE cookie sheets.
COMBINE shortening, brown sugar, sugar and eggs; beat until light and fluffy.
COMBINE flour, cinnamon, baking powder, nutmeg, salt and cloves.
ADD to shortening mixture; mix well.
STIR in raisins and walnuts.
DROP by teaspoonfuls onto greased cookie sheets.
BAKE in upper third of oven at 350 F for 12 to 15 minutes or until lightly browned.
Makes 3 dozen cookies.
2) from good housekeeping cookbook:
Ingredients
U.S. Metric Conversion chart
1 cup(s) all-purpose flour
1/3 cup(s) dark seedless raisins
1/3 cup(s) packed dark brown sugar
1 1/4 teaspoon(s) ground ginger
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/4 cup(s) mild molasses
3 tablespoon(s) margarine, melted, substitute butter
1 teaspoon(s) vanilla extract
1 large egg white
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Directions
1.Preheat oven to 375 degrees F. Spray large cookie sheet with nonstick cooking spray.
2.In large bowl, with spoon, stir flour, raisins, brown sugar, ginger, cinnamon, baking powder, and salt until combined.
3.Stir in molasses, melted margarine or butter, vanilla, and egg white just until blended.
4.With metal spatula, spread batter in two 12-inch by 2-inch strips, about 2 inches apart, on cookie sheet. Bake 10 minutes. While hot, with serrated knife, cut strips crosswise into 1 1/2-inch-wide bars. With pancake turner, remove bars to wire rack to cool. If not serving right away, store bars in tightly covered container.
