Oatmeal-Raisin Cookies

Combine eggs, raisins and vanilla.

Let mixture stand for 1 hour or more.

Thoroughly cream together brown and white sugar and shortening.

Sift flour, salt, soda and cinnamon.

Mix well.

Blend into egg/raisin mixture; then oats and nuts (dough will be very stiff).

Roll into balls the size of a walnut and roll in a cinnamon/sugar mixture (1 teaspoon cinnamon with 1 cup sugar). Place on cookie sheet about 3 inches apart.

Bake at 350° for 10 to 13 minutes or until lightly browned.

Remove from oven and let cool a few minutes before removing from the cookie sheet.

These will keep several weeks, stored in a tightly covered container.

Put waxed paper between layers after cooling completely before storing.