These chewy pecan- and- raisin-filled cookies are a traditional Southern favorite. They are so-named because the flavor improves, because of the amount of spices, as the cookies are tucked away for a few days.
Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cinnamon, baking soda, cloves, and nutmeg; beat until combined. Beat in egg and coffee. Beat in as much of the flour a you can. Stir in remaining flour with a wooden spoon. Stir in raisins and chopped pecans.
Drop dough by rounded tablespoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool. Makes about 48.