1/2 c Vegetable shortening
1/3 c Liquid honey
2 Eggs
1 1/4 c Sifted all-purpose flour
1/2 ts Ground nutmeg
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
2/3 c Seedless raisins
1/4 ts Vanilla
PREHEAT OVEN TO 350F. Cream the shortening and honey thoroughly. Add
the eggs and beat until well mixed. Sift together the flour, nutmeg,
baking powder, soda and salt, then stir into the honey mixture. Stir
in raisins and vanilla. Drop the batter by tablespoonfuls onto
greased cookiesheets, spacing 2 inches apart. Bake for 12 minutes or
until golden brown. Cool the cookies for about a minute on the baking
sheets, then lift to wire racks to cool.
JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK
Yields
24 servings