Raisin Rocks Recipe
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Allspice | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Half and Half | 2/3 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Eggs | 3 , beaten | |
| 1/2 teaspoon soda dissolved in 3 tablespoons hot water | ||
| Pecans and walnuts | 1 Cup (16 tbs), chopped | |
| 1 cup moist seedless raisins, chopped or 1 cup currants | ||
Directions
Sift flour, measure, and resift 3 times with the spices and salt.
Cream shortening till soft and smooth, gradually blend in sugar, and add beaten eggs; beat until fluffy and light-colored.
Stir in soda and water mixture; then add flour mixture in 2 or 3 portions, and stir until well blended after each addition.
Fold in chopped nuts and raisins or currants.
Drop by teaspoonfuls, at least 2 inches apart, on lightly greased baking sheet, and bake in a moderate oven (375° F.) for 15 minutes.
Makes about 6 dozen cookies.
Cream shortening till soft and smooth, gradually blend in sugar, and add beaten eggs; beat until fluffy and light-colored.
Stir in soda and water mixture; then add flour mixture in 2 or 3 portions, and stir until well blended after each addition.
Fold in chopped nuts and raisins or currants.
Drop by teaspoonfuls, at least 2 inches apart, on lightly greased baking sheet, and bake in a moderate oven (375° F.) for 15 minutes.
Makes about 6 dozen cookies.
Chef
