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World War II Cookies
3 cups regular flour
1/3 cup nonfat dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup margarine
1 cup sugar
1 cup dark corn syrup
2 tablespoons water
1 egg
1/2 cup raisins

Grease and flour a 15x10x1-inch jellyroll pan. Stir together the flour, dry milk, baking powder, baking soda, salt, cinnamon and nutmeg.

In a large mixing bowl, cream margarine and sugar. Add corn syrup, water and egg. Gradually and thoroughly beat in flour mixture. Stir in the raisins. Pour into prepared pan, spreading to edges.

Bake in a preheated 375 degree oven until edges are brown, about 25 minutes. Cool in pan on rack. Cut into 3 by 2-inch bars. Store in a tightly covered tin can.

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