1/4 c Butter
1/2 c Sugar
1 lg Egg
1/2 c Grape Jelly
1 ts Vanilla
1 c Unbleached All-Purpose Flour
1/4 c Unsweetened Cocoa
2 ts Baking Powder
2 c Chopped Walnuts
8 oz Raisins, 1 1/2 Cups
6 oz Semi-Sweet Chocolate Chips,
-1 Cup
Confectioners’ Sugar
-(Optional)
Yield: About 50 Cookies
In a large mixing bowl, beat the butter for 30 seconds. Add the sugar
and beat until fluffy. Add the egg, grape jelly, and vanilla. Blend
well. Combine the flour, cocoa, and baking powder and stir this
mixture into the butter mixture. Stir in nuts, raisins and chocolate
chips. Drop by rounded teaspoonfuls onto greased and floured cookie
sheets. Bake in a preheated 350 Degree F. oven for about 10 minuets
or until just set. Cool for 1 minute on the cookie sheet, then remove
to wire racks. If desired, sift confectioners’ sugar over the cooled
cookies.
From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery
Yields
50 Servings