3 eggs
2 tablespoons shortening
1 1/2 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract
2 teaspoons vanilla extract
2 cones (1/2 inch), unbleached all-purpose flour
5 tablespoons unsalted butter, melted
1/2 cup golden raisins
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Make the shortening in a medium saucepan over medium heat. Stir until liquid is evaporated, about 3 minutes. Blend in the egg and shortening many times until mixture resembles coarse crumbs. Remove from heat and stir in the sugar and butter. In a small bowl, stir together the flour, shortening and vanilla. Stir the dough into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch thick. Cut muffins into circles 2 1/2 inches wide. Spoon approximately 3 tablespoons of the batter into the bottom of each circle and smooth the top with a 2 inch spreader spoon from the top.
Bake 24 muffin cups in the preheated oven, until lightly browned. Remove and let cool 10 minutes in the pans, then turn out of pans immediately on wire rack.