Cream together lard/butter mix and brown sugar until light and fluffy.

Beat in the egg, molasses, and coffee until well combined.

In a separate bowl, sift together flour, salt, ginger, ground cloves, cinnamon, nutmeg, allspice, and baking soda.

Gradually add the dry ingredients to the wet ingredients, beating until just combined.

Stir in the raisins that have been dredged in flour.

If the dough is too wet, add a little more flour, but be careful not to add too much or the cookies will be hard and dry.

To bake cookies: drop by spoonfuls onto a buttered cookie sheet and bake for about 10 minutes at 375°F.

Alternatively, spread the dough in two 9x9 inch cake tins.

Bake for about 12 minutes.

While the cookies are still warm, sprinkle with brown sugar.

Cut into bars (if baked in cake tins).