Carrot & Raisin Cookies

These cookies have now eggs in the recipe.
The carrot looks and tastes great along
with the sweet plumped up and dark raisins.
Ricotta cheese keeps them soft and moist.
This recipe makes about 62 two inch cookies.

Ingredients:
1/2 cup vegetable shortening
1/2 cup white sugar
1/4 cup brown sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
dash of nutmeg
dash of ginger
dash of allspice
1 cup dried dark raisins
1 cup shredded carrots

Directions:
Preheat oven to 375 degrees F.
Place raisins in a bowl with hot water
and set aside until ready to drain and use.
Cream together shortening and sugars.
In a seperate bowl combine flour
with baking powder, soda, salt
cinnamon, nutmeg, ginger and allspice.
Add flour mixture to sugar mixture.
Blend to combine into a cookie dough.
Stir in drained raisins and shredded carrots.
Drop by teaspoonfuls 2" apart onto cookie sheet.
Bake for about 12 minutes or until bottom browns.