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Jumbo Raisin Nut Cookies


Boil for 5 minutes: 2 cups raisins and 1 cup water

Drain, set aside 1/2 cup liquid from boiled raisins, add water if necessary to make 1/2 cup.

Cream:
1 cup shortening
2 cups sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Beat in 3 eggs, one at a time, beating after each addition.

Add, beating after each addition:

4 cups flour
2 teaspoons salt
1 teaspoon baking powder
raisin liquid

Mix well. Add cooked raisins and 1 cup hand-broken walnuts. Chill dough. Drop by fat teaspoonfuls on ungreased cookie sheet. Bake at 400 for 12 minutes for 2 inch cookies, or 375 for 15 minutes for four inch cookies. Bake until browned.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.