3/4 cup shortening 1-1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk Raisins

In a large bowl, cream shortening and sugar until light and fluff. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for at least 2 hours (the dough will be very soft).
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Place a raisin in the center of each cookie. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 6-1/2 dozen.