Yield: 96 Servings
|2 cups||Sifted all-purpose flour|
|1 teaspoon||Baking soda|
|1 cup||Butter or margarine; softened|
|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, .