1 cup vegetable oil
1/3 cup white sugar
1 4 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup golden raisins
2 quarts limbo chocolate or chocolate eggnog shake
2 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the olive oil, white sugar, flour, salt and baking powder until smooth. Beat in the sugar mixture. Stir in the flour mixture by hand and mix by gently pouring in batter. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Store cookies tightly covered and if necessary in a plastic bag. Allow cookies to sit out overnight in the refrigerator before removing from cookie sheets. Refrigerate when not in use.