Preheat the oven to 400°F (200°C). Prepare baking sheets by leaving them ungreased.

In a large mixing bowl, cream together the shortening and brown sugar using a stand mixer fitted with the paddle attachment. Mix until the texture is light and fluffy, approximately 2-3 minutes.

Add the egg and milk to the creamed mixture. Beat until the ingredients are fully incorporated, scraping down the sides of the bowl as needed to ensure even mixing.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground nutmeg, ground cinnamon, and ground cloves until well combined.

Gradually add the dry ingredients to the wet mixture in batches. Mix at low speed after each addition until a cohesive dough forms.

Fold in the chopped walnuts, diced apples, and raisins using a spatula or the mixer on the lowest setting, ensuring the ingredients are evenly distributed throughout the dough.

Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing each cookie approximately two inches apart to allow for spreading.

Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden and the centers are set but still soft. Avoid overbaking to maintain a tender texture.

Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Prepare the vanilla glaze by combining the confectioners’ sugar, melted butter, vanilla extract, salt, and 2 teaspoons of milk in a small bowl. Stir until smooth, adding additional milk as needed to achieve a drizzle consistency.

Drizzle the glaze over the slightly warm cookies, allowing it to set before serving or storing.