Boil until water has reduced to about 1/2 cup. Drain raisins and measure 1/2 cup of liquid.
Cream shortening and sugar; add egg and mix well. Blend dry ingredients together and add to shortening mixture alternately with raisin water. Stir in raisins and vanilla. Bake at 375° for 15 minutes (watch to not over-bake). Makes 4 dozen cookies. Frost if desired.
Cream butter and sugar; blend in vanilla and add milk one tablespoon at a time, till desired spreading consistency.