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Raisin Nut Cookies

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Ingredients
  Undiluted evaporated milk 1 Cup (16 tbs)
  Vinegar 1 Tablespoon
  Sifted regular all purpose flour 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Ground cloves 1 Teaspoon
  Allspice 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Soft shortening 1⁄2 Cup (8 tbs)
  Brown sugar 2 Cup (32 tbs), packed
  Eggs 2 , unbeaten
  Dark raisins/Light raisins 3 Cup (48 tbs)
  Chopped walnuts 1 Cup (16 tbs)
  Browned butter icing 1⁄2 Cup (8 tbs)
Directions

1. Start heating oven to 350°F.
2. Into evaporated milk, stir vinegar; set aside.
3. Sift flour with baking soda, salt, cinnamon, cloves, allspice, and nutmeg.
4. Mix shortening, brown sugar, and eggs until light and fluffy. Blend in evaporated-milk mixture, then flour mixture. Stir in raisins and nuts.
5. Drop, by level tablespoonfuls, 2 inches apart, onto greased cookie sheets.
6. Bake about 15 minutes, or until done.
7. Cool; then frost with Browned-Butter Icing. Makes about 6 dozen.
Browned-butter icing: In heavy skillet, lighdy brown 3/4 cup butter or margarine (watch carefully to prevent burning). Blend in 3 cups sifted confectioners' sugar, 3 tablespoons undiluted evaporated milk, and 1 1/2 teaspoons vanilla extract.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Raisin

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