Double chocolate raisin drops
4 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or Margerine |
| ½ | cup | Shortening |
| 5½ | cup | Brown sugar |
| 2 | eaches | Squares of chocolate |
| 1 | teaspoon | Vanilla extract |
| 10½ | cup | Flour |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 5½ | cup | Raisins |
| ½ | cup | Buttermilk |
| 1 | cup | Chocolate chips |
Directions
Preheat oven to 375. Grease cookie sheets. Pour boiling water over raisins and let stand 5 minutes. Drain well. Cream butter, shortening and sugar together until fluffy. Beat in eggs, melted chocolate and vanilla until well blended. Sift together flour, salt, baking powder, and baking soda. Add to shortening mixture alternately with buttermilk, mixing after each addition until well blended. Stir in drained raisins. Drop by teaspoonful onto greased cookie sheets spacing 2 inches apart. Bake at 375 for 10 to 12 minutes. Cool 2 minutes on cookie sheet and then remove to wire rack.
Melt chocolate chips and ice tops of cookies while still warm with melted chocolate. From Empress Flavour Flair Recipes Pamphlet by Lucerne Foods Vancouver B.C. Submitted By ELEANOR MURRAY On 09-04-95