Makes on 15x10-inch (jellyroll) pan, cut into bars of desired size
1/2 cup shortening
1 cup granulated sugar
1/2 cup, plus 2 Tablespoons molasses
1 large egg
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup buttermilk
1/2 teaspoon baking soda
1 cup raisins
1 cup chopped nuts (walnuts or pecans)
Powdered Sugar Glaze (Grandmother's recipe did not include specific instructions for the glaze, but I'm going to suggest about 1 1/2 cups sifted powdered sugar and 1 Tablespoons of lemon juice)
Preheat oven to 350ºF.
Spray a 15x10x1-inch pan with no-stick cooking spray; set aside.
Using an electric mixer (I doubt Grandmother had one of THESE in her earlier days!), cream together the shortening and sugar.
Meanwhile, in a separate bowl, stir together the flour, salt, cinnamon, nutmeg and cloves; set aside.
Pour the buttermilk into a teacup or small bowl, then stir in the baking soda until dissolved.
Alternately, beat the dry mixture and the buttermilk with the dissolved soda into the shortening and sugar mixture until well blended.
By hand, stir in the raisins and chopped nuts.
Spread the dough evenly into the prepared pan.
Bake in the preheated oven for 20 minutes, or until done.
Prepare the glaze, spread over cookies while they are still warm.
Cool completely, then cut into bars.
When the icing is no longer tacky, store bars in an airtight container, with waxed paper between the layers.