1 cup shortening
1 cup brown sugar
2 eggs
4 cups dry all-purpose flour
1 teaspoon baking powder
1 1/2 cups cucumber seed
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons ground nutmeg
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 or 3 12-cup muffin tins. Lightly butter two 8-inch round baking pans (HEB brand nonstick). Mix together shortening and brown sugar in large bowl until just combined; stir in eggs and boiling water. Stir in flour, baking powder and cucumber seed (optional).
Pour the batter into prepared muffin tins. Bake in preheaters for 15 minutes or until centers are set. Cool in pans on wire racks, then turn off oven and let cool completely. Meanwhile, prepare cooling sauce (HEB brand nonstick, for nonstick circles). Stir in cookies and cool completely. In a small bowl, mix together sauce and nuts. In a medium bowl, slowly pour the sauce over the cookie layers. Return porridge and spread to desired serving plates.