- Cream the butter, sugar, vanilla, cinnamon, salt and baking powder until uniform and creamy.
- Beat in the egg and vinegar.
- Add the spelt flour, mixing thoroughly. The dough should be thick and dark at this point.
- Use a spatula or spoon to stir and smash in the raisins and walnuts.
- Give the dough an overnight rest in the refrigerator, covered tightly. If you have well-sourced eggs, do taste the dough – it’s nearly better than the cookies themselves.
- The following day, preheat your oven to 350F and set two racks at the top and bottom positions.
- You’ll need two lightly greased baking sheets, parchment paper for two pans, or two baking stones, ungreased.
- Roll dough into 1” in diameter balls and flatten with the palm of your hand or the bottom of a floured glass. Alternately, you can simply drop rounded teaspoonfuls onto the cookie sheet, but as the cookies don’t spread at all, this will result in some odd shapes.
- Bake for 8 minutes, then swap the pans bottom to top and bake 8 minutes more. You might find your cookies need an extra minute or two to seem done, which happens when they are browning slightly around the edges but still soft in the middle.
- Cool on a wire rack and store in a tightly covered container at room temperature.
- Makes about 30 cookies