• 1 cup raisins
• 1 stick butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 2 1/2 cups flour
• 1 tsp soda
• 1/2 tsp salt
• 1/2-3/4 cup chopped black walnuts that have been very lightly dusted with flour (use more or less nuts depending on your taste)
• confectioners' sugar
• water

1. Cover raisins with water in small saucepan and boil down to 6 Tbsp of liguid. Cream butter and sugar together.
2. Add eggs, raisin liquid, flour, soda and salt and mix well. Fold in walnuts.
3. Grease 2 13x9 pans with BUTTER, DO NOT FLOUR THEM. Divide mixture evenly between the two pans. Bake at 325 for 30 minutes.
4. Glaze with confectioner's sugar and water glaze while still warm. Let glaze set and harden before cutting into squares. The sugar water ratio is 1 cup confectioner's sugar to 3-4 Tbsp warm water. Add water a little at at time, drop by drop, till right consistency. Be careful not to use too much water and be careful not to overglaze the cookies, a light glaze is all that is necessary.

Although this is a recipe that my favorite aunt gave me, it originated from my grandfather who was a professional baker. I am not sure how old the recipe is, but my aunt has had it since 1958 and we know it is at least 20 years older than that. These are not actually cookies, but a cake like brownie or bar type dessert. My aunt told me that these were one of my grandfather's special recipes. These will get you many compliments and requests for the recipe. This will make 2 13x9 pans. A real treat!