Raisin Hermits Recipe
Ingredients
| 1 cup dark seedless raisins | ||
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Baking soda | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Butter | 3/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Walnuts | 1 Cup (16 tbs), chopped | |
Directions
Pour 2 cups boiling water over raisins in a saucepan and bring to boiling; pour off water and drain raisins on absorbent paper.
Coarsely chop raisins and set aside.
Sift flour, baking soda, salt, and spices together and blend thoroughly; set aside.
Cream butter; add brown sugar gradually, beating until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Add dry ingredients in fourths, mixing until blended after each addition.
Stir in raisins and walnuts.
Drop by teaspoonfuls 2 inches apart onto lightly greased cookie sheets.
Bake at 40°F about 7 minutes.
Coarsely chop raisins and set aside.
Sift flour, baking soda, salt, and spices together and blend thoroughly; set aside.
Cream butter; add brown sugar gradually, beating until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Add dry ingredients in fourths, mixing until blended after each addition.
Stir in raisins and walnuts.
Drop by teaspoonfuls 2 inches apart onto lightly greased cookie sheets.
Bake at 40°F about 7 minutes.
Chef
