*can use up to 2 cups.
Cut four 14 inchx12 inch pieces of waxed paper or plastic wrap. Cream butter or margarine and sugars in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine dry ingredients. Stir flour mixture into egg mixture until blended. Stir in nuts and raisins. Divide dough into 4 pieces. Shape each piece into an 8 to 25 cm roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw dough roll. Preheat oven to 190ºC . Lightly grease baking sheets; set aside. Cut dough into slices or chunks. Place dough about 3 cm apart on prepared baking sheets. Bake 10 to dozen minutes until edges are light brown and centers are slightly set. Cool about 2 minutes on baking sheet. Remove cookies and cool on wire racks.