1 cup butter or margarine, softened
2 cups firmly packed brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups self-rising flour
½ cup black coffee
2 cups raisins
1 cup chopped pecans

In a large mixing bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in spices.  Add flour alternately with coffee, beating well after each addition.  Stir in raisins and pecans.  Cover; chill for 2 hours.

Preheat oven to 375°F.  Spray large baking sheets with non-stick vegetable spray.

Drop the batter by teaspoonfuls, 2-inches apart, onto prepared baking sheets.

Bake 10 to 12 minutes or until lightly browned.  Remove from baking sheets; cool on a wire rack.

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