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Raisin Cookies
Ingredients:
2 c. raisins
1 c. water
1 c. shortening
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
3 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped pecans or walnuts
2 c. raisins
1 c. water
1 c. shortening
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
3 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped pecans or walnuts
Directions:
Combine raisins and water in a medium saucepan; bring to a boil, and boil about 3 minutes. Cool. Do not drain. Cream shortening; gradually add sugar, beating at medium speed until light and fluffy. Add eggs; beat well. Stir in raisins (with liquid) and vanilla. Combine remaining ingredients except nuts; gradually add to raisin mixture, stirring after each addition. Stir in nuts. Drop dough by teaspoonfuls 2" apart onto well greased cookie sheets. Bake at 375 for 10 to 12 minutes or until browned.. Cool on wire racks. (Cookies will be soft.) Makes 5 dozen.
Combine raisins and water in a medium saucepan; bring to a boil, and boil about 3 minutes. Cool. Do not drain. Cream shortening; gradually add sugar, beating at medium speed until light and fluffy. Add eggs; beat well. Stir in raisins (with liquid) and vanilla. Combine remaining ingredients except nuts; gradually add to raisin mixture, stirring after each addition. Stir in nuts. Drop dough by teaspoonfuls 2" apart onto well greased cookie sheets. Bake at 375 for 10 to 12 minutes or until browned.. Cool on wire racks. (Cookies will be soft.) Makes 5 dozen.
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