Skill required: Experienced baker
4 ounces Butter (1 stick), softened
3/4 Cup Dark Brown Sugar
1 large Egg
2 tablespoons Molasses, light or dark
1 teaspoon Vanilla
1 1/2 Cups All-Purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Allspice
1/4 Cup Milk
1 Cup Walnuts, small pieces
1 Cup Raisins (Rinsed briefly in hot water)
1. Grease a cookie sheet lightly and evenly with solid shortening or cover it with a piece of baking parchment paper cut to fit.
2. Set oven to 375°. Position rack in upper third of oven.
If you want to bake 2 trays of cookies at the same time, use the top and bottom shelves of the oven and, midway in the bake, switch the trays and rotate them front to back at the same time.
3. In the large bowl of the electric mixer, using the beaters, beat the room-temperature butter at high speed until it is soft and smooth, about 1 minute.
4. Add the sugar and continue beating, at medium speed until the mixture is light and fluffy. Total mixing time, including scraping down with a large rubber spatula once or twice, should be about 4 -5 minutes.
5. At medium speed, add the egg, molasses and vanilla, beating only until they are well blended in. Remember to scrape down the bowl.
6. Combine flour, baking powder, salt, cinnamon, nutmeg, ground cloves and allspice.
7. Add 1/2 of the mixed dry ingredients and 1/2 of the milk and mix at medium speed for about 20 seconds. Do this 1 more time and then beat the entire batter for about 1 minute or so, until it is uniform and smooth looking. Do not overbeat.
8. At low speed, or by hand with a large rubber spatula, blend in the walnuts and the raisins.
9. Deposit the dough on the cookie sheet by heaping teaspoonsful in even rows, with space between to allow for spreading. Have a glass of water handy in which to occasionally dip your spoons, and this will make the depositing easier and faster.
10.Bake for 14-20 minutes until the tops of the cookies look set and they are starting to turn brown. The browning of the cookies is a more important test than watching the minutes on the clock.
11.Let the cookies cool on the cookie sheet for a minutes or two until they are cooled enough to be easily transferred to cooling racks.
Yield: 24 cookies
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