Combine raisins and boiling water to cover in a small bowl. Let stand 5 minutes; drain, reserving 2 tablespoons liquid. Pat raisins dry with paper towels.
Melt butter in a medium nonstick skillet. Add pecans; cook over medium heat 5 minutes or until toasted, stirring constantly. Set aside.
Beat shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add reserved raisin liquid, eggs, and vanilla, beating until blended.
Combine flour and next 4 ingredients. Gradually add to shortening mixture, stirring until blended. Stir in raisins and pecans. Drop dough by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets.
Bake at 350° for 11 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool.
Tip: When making cookies, always place cookie dough on cool baking sheets. Using sheets that have just been in the oven can cause cookie dough to spread too much.
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