Yield: 6 dozen
|2||Eggs; slightly beaten|
|1 teaspoon||Vanilla extract|
|3½ cup||Flour, all-purpose|
|1 teaspoon||Baking powder|
|1 cup||Pecans; or walnuts, chopped|
Combine raisins and water in a medium saucepan; bring to a boil, and boil about 3 minutes. Cool. (Do not drain.) Gradually add sugar to shortening, beating well after each addition.
Add eggs; beat well. Stir in raisins with liquid and vanilla.
Combine dry ingredients; gradually add to raisin mixture, stirring after each addition. Stir in pecans.
Drop by tablespoonfuls 2 inches apart onto well-greased cookie sheets.
Bake at 375 degrees for 10 to 12 minutes or unitl browned.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.