In a small saucepan, combine the raisins and water. Bring to a boil, then reduce to a simmer. Let the raisins simmer until they absorb all the water, about 20-30 minutes. Remove from the heat and stir in vanilla extract. Set raisins aside to cool. 

Using a stand (or hand) mixer, cream the shortening and 1 1/2 cups sugar for 1-2 minutes, then add eggs. Mix until combined, scraping the sides as necessary. Add dry ingredients, and mix until just combined. Add raisins, mix, and make sure they're well dispersed in the dough. Place the dough in the fridge for an hour to chill.

Preheat oven to 350 F and line two baking sheets with parchment paper. (I bake one sheet of cookies at a time, and rotate sheets.)

Using a spoon, scoop out dough and roll into balls about 1 1/2" big (about the size of an unshelled walnut). Roll each dough ball in the 3/4 cup sugar to evenly coat. Place cookies on a baking sheet, then bake for 10-12 minutes or until they are a light golden brown. Remove and allow to cool on a cooling rack. Enjoy!