2 cups butter
2 cups white sugar
1 teaspoon vanilla extract
3 eggs
1 tablespoon lemon juice
1 cup cornflakes cereal
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup white sugar
2 cups raisins
2 teaspoons vanilla extract
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together butter, white sugar, and vanilla until smooth. Beat in eggs, one at a time, then stir in lemon juice. Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; gradually blend into the creamed mixture. Fold in the cornflakes cereal. Stir in the grated raisins and pecans. Spread onto the prepared cookie sheet.
Bake for 25 to 30 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.