Sailor Jacks

These little melt-in-your-mouth pucks of spicy glazed deliciousness taste like a cross between a muffin, a cupcake, and a donut.

 Makes 48.

In a large bowl, cream together until fluffy and smooth . . . . . . . . . . . . . . . .   Add one at a time and beat in . . . . . . . . . . . . . . . . . . . . . In a large bowl, sift together . . . . . . . . . . . . . . . . Add in alternately with the flour mixture until blended well . . . . . . . . . . . . . . . . . . .

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2 sticks butter ½ c. shortening 3 c. sugar 2 T. molasses 1 T. vanilla, Mexican if possible 5 eggs 3 c. flour ½ c. cocoa 1 T. pumpkin pie spice 1 t. baking powder ½ t. salt 1¼ c. milk warmed in the microwave w/ 1 c. raisins

Preheat the oven to 325°. Grease and flour 48 cupcake tins. Scoop in the batter, filling the tins no more than half way, put the tins on cookie sheets, and bake for 25 - 35 minutes or until a toothpick comes out clean. They should not rise as tall as a cupcake. Do not overbake. Cool for a bit before turning out. Drizzle with glaze: 2 c. powdered sugar + 3 - 4 T. milk + 1 t. vanilla.