Yield: 6 dozen
Measure | Ingredient |
---|---|
2 cups | Raisins |
1 cup | Water |
1¾ cup | Sugar |
1 cup | Shortening |
2 \N | Eggs; slightly beaten |
1 teaspoon | Vanilla extract |
3½ cup | Flour, all-purpose |
1 teaspoon | Baking powder |
1 teaspoon | Soda |
1 teaspoon | Salt |
½ teaspoon | Cinnamon |
½ teaspoon | Nutmeg |
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.