Raisin Nut Cookies Recipe
Ingredients
| 1 cup undiluted evaporated milk | ||
| Vinegar | 1 Tablespoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ground cloves | 1 Teaspoon | |
| Allspice | 1 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| 1/2 cup soft shortening | ||
| 2 cups brown sugar, packed | ||
| 2 eggs, unbeaten | ||
| 3 cups dark or light raisins | ||
| Walnuts | 1 Cup (16 tbs), chopped | |
| Browned-Butter Icing | ||
Directions
1. Start heating oven to 350°F.
2. Into evaporated milk, stir vinegar; set aside.
3. Sift flour with baking soda, salt, cinnamon, cloves, allspice, and nutmeg.
4. Mix shortening, brown sugar, and eggs until light and fluffy. Blend in evaporated-milk mixture, then flour mixture. Stir in raisins and nuts.
5. Drop, by level tablespoonfuls, 2 inches apart, onto greased cookie sheets.
6. Bake about 15 minutes, or until done.
7. Cool; then frost with Browned-Butter Icing. Makes about 6 dozen.
Browned-butter icing: In heavy skillet, lighdy brown 3/4 cup butter or margarine (watch carefully to prevent burning). Blend in 3 cups sifted confectioners' sugar, 3 tablespoons undiluted evaporated milk, and 1 1/2 teaspoons vanilla extract.
2. Into evaporated milk, stir vinegar; set aside.
3. Sift flour with baking soda, salt, cinnamon, cloves, allspice, and nutmeg.
4. Mix shortening, brown sugar, and eggs until light and fluffy. Blend in evaporated-milk mixture, then flour mixture. Stir in raisins and nuts.
5. Drop, by level tablespoonfuls, 2 inches apart, onto greased cookie sheets.
6. Bake about 15 minutes, or until done.
7. Cool; then frost with Browned-Butter Icing. Makes about 6 dozen.
Browned-butter icing: In heavy skillet, lighdy brown 3/4 cup butter or margarine (watch carefully to prevent burning). Blend in 3 cups sifted confectioners' sugar, 3 tablespoons undiluted evaporated milk, and 1 1/2 teaspoons vanilla extract.
Chef
