Honey-raisin cookies
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable shortening |
| ⅓ | cup | Liquid honey |
| 2 | Eggs | |
| 1¼ | cup | Sifted all-purpose flour |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ⅔ | cup | Seedless raisins |
| ¼ | teaspoon | Vanilla |
Directions
PREHEAT OVEN TO 350F. Cream the shortening and honey thoroughly. Add the eggs and beat until well mixed. Sift together the flour, nutmeg, baking powder, soda and salt, then stir into the honey mixture. Stir in raisins and vanilla. Drop the batter by tablespoonfuls onto greased cookiesheets, spacing 2 inches apart. Bake for 12 minutes or until golden brown. Cool the cookies for about a minute on the baking sheets, then lift to wire racks to cool.
JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK Recipe By :