1 cup seedless raisins
1 cup chopped nuts
2-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup soft butter or margarine
1 cup sugar
3 eggs

Grease baking sheets lightly. Start oven 10 minutes before baking to 400 deg. Plump raisins. Cool. Chop nuts.

Sift flour, measure, resift 4 times with next 4 ingredients. Cream butter until shiny, add sugar in 2 portions, creaming well. Add eggs, one at a time, beating until fluffy after each. Add flour in 2 or 3 portions, mixing until smooth after each. Stir in raisins and nuts until well distributed.

Drop 2-inches apart by heaping teaspoons onto baking sheet into neat mounds. Bake 10 minutes or until nicely browned. Remove at once from pan to cake racks to cool.

Store in container with tight-fitting cover with sheets of waxed paper between layers.

Makes 3-1/2 dozen cookies.