1 1/2 cups raisins
3/4 cup butter, softened
1/2 cup white sugar
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange juice
1 slice fresh ginger root pointed lemon, garnish
1 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C).
Stir raisins and butter into the blender jar; blend to about glue consistency. Pour egg mixture into blender jar.
Bake at 350 degrees F (175 degrees C) for 25 minutes, or until a wooden toothpick inserted into the center of the cookie has come out clean. Cool completely.
Remove cookie from refrigerator. Cut out core using a knife and place cookies in the freezer. Unroll cookies to make 10 to 12 cookies depending on the size of the cookie cutter.
Bake cookies 1 1/2 hours at 375 degrees F (190 degrees C) for 7 to 9 minutes or until light golden brown. Remove from the freezer to wire racks.