3½ cups self-rising flour
1½ teaspoons ground nutmeg
½ cup golden raisins, chopped
1 cup butter or margarine, softened
1 cup sugar
½ cup firmly packed brown sugar
2 eggs
2 tablespoons brandy

In a medium bowl, combine flour, nutmeg, and raisins; toss to mix well.  Set aside.

In a large mixing bowl, cream butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in brandy.  Stir in flour mixture until well blended.  Form the dough into a ball.  Wrap in plastic wrap; refrigerate overnight.

Preheat oven to 350°F.  Spray large baking sheets with non-stick vegetable spray.

On a lightly floured board, roll dough to ¼-inch thickness; cut with 3-inch cookie cutters.  Place, 1-inch apart, on prepared baking sheets.

Bake 15 to 20 minutes or until the edges are lightly browned.  Remove from baking sheets; cool on a wire rack.

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