Ingredients
1 1/2 cups raisins
1 cup salted peanuts
6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 1/2 cups shortening
3 cups white sugar
2 cups quick cooking oats
3 teaspoons baking soda
1 cup buttermilk
1/2 cup dark molasses
4 eggs
Directions
Grind raisins and peanuts through food grinder, set aside.
Sift flour, baking powder, salt, nutmeg and cinnamon into a very large bowl. Cut in shortening using a pastry blender until mixture forms fine crumbs.
Add ground raisin mixture, sugar and oats, mix well. Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs, beat with rotary beater until blended. Add to flour mixture, mix well with spoon.
Drop by heaping tablespoons about 3 inches apart on greased baking sheets. Flatten each with floured bottom of a drinking glass. Beat 1 egg in a bowl until blended. Brush tops of cookies with egg. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until golden brown.
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