Raisin Drops

2 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1/4 cup sugar
1 1/4 cups Vermont maple and cane blended syrup
1 egg
1 teaspoon vanilla
1 1/2 cups raisins

Sift flour with baking powder and salt. Cream butter with sugar. Slowly cream in Vermont Maid syrup. Add egg and vanilla. Gradually add flour mixture. Mix well. Lightly stir in raisins. Drop by teaspoonfuls on greased cookie sheet. Bake 8 to 10 minutes at 375º F.
Makes about 6 to 7 dozen.