Combine brown sugar, honey, molasses, egg, and zest in a bowl and beat with a mixer until smooth. Set aside. Put the flour, nuts, and raisins in a food processor and process until finely chopped. Add remaining dry ingredients and process another few seconds.

Stir the dry mixture into the creamed mixture until evenly blended. Flatten dough into a 1-inch-thick square on a sheet of waxed paper. Wrap in plastic and refrigerate overnight, or up to two days.

Grease large cookie sheets and preheat oven to 350 degrees F. Roll the dough into a ¼-inch-thick square on a sheet of heavily floured waxed paper. Cut the dough into 2-inch squares. Place the squares onto the cookie sheets, leaving 1-½ inches between them. Bake for 12 to 15 minutes. When done, the cookies will form a skin but still feel soft to the touch. Cool on the sheet for 2 minutes, then transfer to a rack to cool.