Raisin Almond Wheat Drops
|Flour||1 1⁄2 Cup (24 tbs)|
|Toasted wheat cereals||1⁄2 Cup (8 tbs) (Such As Wheatena)|
|Baking powder||1 1⁄2 Teaspoon|
|Butter||6 Ounce, softened (1 1/2 Sticks)|
|Firmly packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Egg||1 (At Room Temperature)|
|Vanilla extract||1 Teaspoon|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°F. In a small bowl, combine flour, cereal, cinnamon, baking powder, and salt.
2. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in egg and vanilla.
3. Add flour mixture to butter-sugar mixture and beat until blended. Stir in almonds and raisins. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake 15 to 20 minutes, or until cookies are set and edges begin to brown. Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely.