Raisin Almond Wheat Drops Recipe
Ingredients
| Flour | 1 1/2 Cup (16 tbs) | |
| 1/2 cup toasted wheat cereal, such as Wheatena | ||
| Cinnamon | 1 Teaspoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Butter stick | 1 1/2 , softened | |
| 1/4 cup firmly packed dark brown sugar | ||
| 1 egg, at room temperature | ||
| Vanilla extract | 1 Teaspoon | |
| Toasted slivered almonds | 1/2 Cup (16 tbs) | |
| Raisins | 1/2 Cup (16 tbs) | |
Directions
1. Preheat oven to 350°F. In a small bowl, combine flour, cereal, cinnamon, baking powder, and salt.
2. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in egg and vanilla.
3. Add flour mixture to butter-sugar mixture and beat until blended. Stir in almonds and raisins. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake 15 to 20 minutes, or until cookies are set and edges begin to brown. Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely.
2. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in egg and vanilla.
3. Add flour mixture to butter-sugar mixture and beat until blended. Stir in almonds and raisins. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake 15 to 20 minutes, or until cookies are set and edges begin to brown. Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely.
Chef
