A cookie with no eggs!  Bonus -The dough may be made up to 3 months in advance and kept wrapped and frozen.

Ingredients:

• 1/4 c raisins, chopped fine
• 2 Tab dark rum
• 1 1/2 sticks (3/4 c) butter, softened
• 1/2 c sugar
• 1/4 c firmly packed dark brown sugar
• 1/4 c light cream
• 2 c flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 2 oz semisweet chocolate, chopped fine

Directions:

1. Preheat oven 350°.
2. In a small bowl let the raisins soak in the rum for 1/2 hour.
3. In a bowl with an electric mixer cream together the butter, sugar, brown sugar.
4. Add cream and beat until smooth.
5. Into the bowl sift the flour, baking soda, salt cinnamon, cloves, ginger, nutmeg.
6. Blend well.
7. Add the chocolate and the raisin mixture.
8. Blend the dough well.
9. On a piece of wax paper form it into a log 2 inches in diameter.
10. Chill the log, wrapped in the wax paper and foil. for 2 hours.
11. Cut the roll into 3/16 inch slices with a sharp knife.
12. Bake the cookies 1 inch apart on ungreased baking sheet in preheated 350° oven for 8 – 10 minutes or until just firm to touch.
13. Transfer  the cookies with a metal spatula to racks to cool.

Serves:  Makes about 30 cookies.

Source:  Helen Dell-Imagine (and possibly Janine Kleerup – looks like her handwriting on the recipe.)