With electric mixer cream together butter, shortening and sugar in a bowl until fluffy.
Add eggs and beat until mixture is light in color.
Add buttermilk (it will appear a little curdled at this stage, don’t worry).
Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture.
Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop–makes this job easy and ensures uniformly rounded cookies).
Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
Remove pan from heat and stir in the powdered sugar and vanilla.
Stir in enough water to make the icing of drizzling consistency.
Drizzle over warm cookies.
*Cook’s Note: Paula Deen’s original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools. www.food.com