1 c Boiling water
2 c Dark seedless raisins
4 c Sifted all-purpose flour
1 ts Baking powder
1 ts Baking soda
2 ts Salt
2 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Ground nutmeg
1 ts Ground ginger
1 ts Ground cloves
1 c Butter or margarine;
-softened
1 c Granulated sugar
1 c Dark brown sugar; firmly
-packed
3 Eggs; slightly beaten
1 ts Vanilla extract
1 c Chopped walnuts
Heat oven to 350 degrees. Grease cookie sheets lightly with unsalted
shortening. Add boiling water to raisins in a saucepan and allow to boil 5
minutes. Remove from heat and cool. Sift together flour, baking powder,
baking soda, salt, cinnamon, allspice, nutmeg, ginger and cloves. Work
butter in a bowl until creamy. Add granulated and brown sugars and beat
until well blended. Add eggs and vanilla and beat well. Gradually add
sifted dry ingredients, beating well after each addition. Mix in cooled
raisins and nuts. Drop slightly rounded teaspoonfuls of dough 2 inches
apart on prepared cookie sheets. Bake 10-12 minutes, or until lightly
browned. Remove cookies from sheets to wire cake racks and cool. Store
cookies in a tightly covered container for a few days to mellow. Makes
about 10 dozen cookies.
FROM JANE CONN,
REDBOOK, DEC 1972, “THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
120 Servings