Italian Chocolate Cookies

1/2 cup shortening

1 cup sugar

1/2 cup cocoa

8 oz glass jelly

1 cup cold coffee

3 tsp cinnamon

1 1/2 cups chopped nuts

1 cup raisins -- optional

3 tsp vanilla

1/2 tsp salt

4 tsp baking powder

4 1/2 cups flour

Melt shortening. Add remaining ingredients, in order, with the flour sifted with the salt and baking powder. Drop by teaspoonfuls (or form balls) onto a greased cookie sheet. Bake at 350 for 10 to 12 minutes. Frost, if desired. Makes about 90 cookies; 20 per lb., frosted. NOTE: Increase flour to 6 cups for a double batch. Input: 10/30/91