1 cup all-purpose flour
1 teaspoon salt
1 cup shortening
1 1/4 cups white sugar
1 (19 ounce) can colored sugar for counter float
3 egg whites, beaten
1 cup milk
1/2 cup white sugar
3/4 cup golden raisins
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt and shortening. Set aside.
In a large bowl, cream together the white sugar and egg whites until light and fluffy. Beat in the remaining egg whites and milk. Add the hot cream to milk mixture and beat until almost smooth.
Divide dough into 2 portions a little larger than footballs, and lightly press each portion into the bottom of a lightly greased 9x13 inch baking pan.
Bake for 8 to 10 minutes in the preheated oven. Cool on pan for 1 minute before removing from pan. Let cookies stand for 3 to 5 minutes before removing from the pan. Let cool completely before removing from the pan.