In a small saucepan, combine together water and raisins ; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain).

In a small bowl stir together Ener-G and water and set aside. In a medium size bowl stir together the dry ingredients.

Preheat oven to 350F/180C. Grease the baking sheets and set aside. I usually use the butter wrapper to grease the cookie sheet.

In a large bowl beat together the butter and sugar, until light and creamy. Stir in the Ener-G mix and beat well. Mix in the dry flour mix and combine well. Add the raisins (with the water) and nuts, if using.

If you think the batter is little sticky you can keep the dough in the refrigerator for 15-30 minutes and proceed to bake the cookies, otherwise do so immediately. Scoop tablespoonful of dough, roll it and lightly flatten it and place it about an inch apart. Bake for about 12-14 minutes or until golden brown.

Transfer the cookie sheet to a wire rack and let it cool for about 5 minutes at least. Then remove the cookies from the sheet and place it on the rack to cool completely before storing in an airtight container.