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Raisin Rocks Recipe
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs) (Half Butter)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , beaten|
|Soda||1⁄2 Teaspoon, dissolved in 3 tablespoons hot water|
|Hot water||3 Tablespoon (For Dissolving The Soda)|
|Pecan/Walnuts||1 Cup (16 tbs), chopped|
|Seedless raisins/1 cup currants||1 Cup (16 tbs), chopped (Moist)|
Serving size: Complete recipe
Calories 5196 Calories from Fat 2169
% Daily Value*
Total Fat 250 g385.2%
Saturated Fat 48.2 g241%
Trans Fat 18 g
Cholesterol 634.4 mg
Sodium 1417 mg59%
Total Carbohydrates 709 g236.4%
Dietary Fiber 31.8 g127.3%
Sugars 414.2 g
Protein 69 g138.5%
Vitamin A 17% Vitamin C 13%
Calcium 40.1% Iron 138.3%
*Based on a 2000 Calorie diet
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.