Combine raisins and water in a small saucepan over medium heat.
Simmer until water is almost completely reduced, about 15 minutes. Set aside to cool.
In a large mixing bowl, cream shortening and 1 1/2 cups sugar.
Add eggs and vanilla, beating until combined.
In a medium bowl, combine flour, baking soda, and salt.
Gradually add dry ingredients to the mixing bowl, beating until combined.
Stir in raisins.
Place remaining 1/2 c. sugar in a small bowl.
Roll dough into 1-inch balls, and roll in the sugar, thoroughly coating.
Arrange dough balls two inches apart on parchment paper or silicone mat-lined baking sheets.
Bake at 350 degrees for 10 minutes, or until edges are golden, and centers appear set.
Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely.