Spiced raisin chews
72 cookies
Quantity | Ingredient | |
---|---|---|
2 | cups | All-purpose flour |
2 | teaspoons | Ground cinnamon |
1 | teaspoon | Ground cloves |
½ | teaspoon | EACH baking powder, baking soda, salt and pepper |
1 | Box (15 oz) raisins | |
1 | cup | Slivered almonds |
¼ | cup | Coarsely chopped citron |
3 | larges | Eggs |
2 | cups | Packed light-brown sugar |
Confectioners' sugar |
1. In a large bowl, mix flour, cinnamon, cloves, baking powder, baking soda, salt and pepper until blended.
2. In a food processor, finely chop raisins, almonds and citron using on/off pulses. Add to flour mixture and mix well (with hands is easiest).
3. In a large bowl, beat eggs and brown sugar with electric mixer 10 minutes or until thick and pale. With a large wooden spoon, stir into the raisin-flour mixture and mix well (dough will be stiff).
Chill 1 hour or until firm enough to handle.
4. Heat oven to 350F. Lightly grease cookie sheet(s).
5. With floured hands, form level tablespoonfuls dough into 1-inch balls.
Place 2 inches apart on cookie sheet.
6. Bake 10 minutes or until cookies are brown on bottom but still soft on top. Let cool on sheet 1 minute before removing to wire rack to cool completely. Store airtight at room temperature up to 1 month or freeze. Before serving, roll edges of cookies in confectioners' sugar.
from Woman's Day 11/23/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-28-94
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