PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SIFT TOGETHER FLOUR, AND SUGAR, CINNAMON, CLOVES AND GINGER, SET ASIDE FOR USE IN STEP 4. 2. CREAM SUGAR, SYRUP, SHORTENING, SALT, EGGS, AND VANILLA AT LOW SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY. 3. RECONSTITUTE MILK; ADD SODA; THEN ADD TO CREAMED MIXTURE. BLEND THOROUGHLY. 4. ADD DRY INGREDIENTS TO MIXTURE; MIX ONLY UNTIL INGREDIENTS ARE COMBINED DO NOT OVERMIX. ADD RAISINS. 5. DROP BY TABLESPOONS, OR THROUGH SIZE 10 PLAIN PASTRY TUBE, IN ROWS 5 BY 7 ONTO LIGHTLY GREASED PANS. 6. BAKE 14 TO 16 MINUTES OR UNTIL LIGHTLY BROWNED. 7. LOOSEN COOKIES FROM PANS WHILE STILL WARM. Recipe Number: H01501 SERVING SIZE: 2 COOKIES From the (actually used today!). Downloaded from G Internet, G Internet.