3/4 cup margarine
1/8 cup white sugar
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup finely chopped almonds
1 teaspoon lemon zest
12 raisins
1 teaspoon lemon juice
3 cups rolled oats
4 cups rolled white sugar
1/4 cup vegetable oil
1 cup milk
1 teaspoon vanilla extract
4 teaspoons baking soda
Heat the margarine in a large saucepan over medium heat. Combine the sugar, cinnamon, nutmeg and vanilla in a bowl and cream together. Add the flour, almonds, lemon rind, lemon juice and raisins; stir until well blended. Remove from heat, and stir in the margarine mixture.
Turn the raisins and almonds into the large bowl and fold again. Pour the lemon mixture over the raisin mixture, stir gently to coat.
Add the oats and sugar, mix to coat. Roll the raisin mixture into a 1/4 inch thick, roll the oats into a 1/4 inch thick and roll the sugar into a pattern. Shape the dough into a cylinder and place in the greased cookie sheet.
Bake for 25 to 30 minutes in the preheated oven, or until a wooden toothpick inserted into the center of the cookie comes out clean. Cool on a wire rack. Cut into bite size squares.