1/4 cup butter, softened
1 cup white sugar
1 cup boiling water
4 eggs
3 2/3 cups all-purpose flour
1 cup shortening
7 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup raisins
1 cup chopped walnuts
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a heavy saucepan, melt butter and sugar together over low heat. Remove from heat and stir in boiling water. Set aside to cool completely.
In the same saucepan, stir together 1 cup flour, 1 cup shortening, cocoa, baking soda, baking powder and vanilla. Reduce heat to medium low, just over boiling; stir together. Bring to a boil, stirring occasionally. Boil, stirring constantly, for about 5 minutes. Whisk in raisins and adjust the sugar and flour mixture until all ingredients are thoroughly combined.
Remove from heat and sprinkle with chopped walnuts. Drop by rounded spoonfuls about 1/8 inch apart onto prepared cookie sheets. Roll up and seal with tines of fork.
Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted into the center of the cookies comes out clean.
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