Eileen's rocks

Yield: 96 Servings

Measure Ingredient
2 cups Sifted all-purpose flour
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Butter or margarine; softened
1½ cup Sugar
3 Eggs
3 ounces Bourbon whiskey
1½ cup Golden seedless raisins

Heat oven to 350 degrees. Grease cookie sheets lightly with unsalted shortening and dust lightly with flour. Sift together flour, baking soda and salt. Work butter in a bowl until creamy. Add sugar and beat until well blended. Add eggs and beat well. Add sifted ingredients alternately with whiskey and beat well after each addition. Stir in raisins. Drop slightly rounded teaspoonfuls of dough 2 inches apart on prepared cookie sheets.

Bake 10-12 minutes, or until edges of cookies are golden brown. Cool slightly on cookie sheets and then remove cookies to wire cake racks to cool completely. Makes about 8 dozen cookies.

FROM LINDA AQUILINA,

REDBOOK, DEC 1972, "THE GREAT

CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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