|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs) (Half Butter)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , beaten|
|Soda||1⁄2 Teaspoon, dissolved in 3 tablespoons hot water|
|Hot water||3 Tablespoon (For Dissolving The Soda)|
|Pecan/Walnuts||1 Cup (16 tbs), chopped|
|Seedless raisins/1 cup currants||1 Cup (16 tbs), chopped (Moist)|
Sift flour, measure, and resift 3 times with the spices and salt.
Cream shortening till soft and smooth, gradually blend in sugar, and add beaten eggs; beat until fluffy and light-colored.
Stir in soda and water mixture; then add flour mixture in 2 or 3 portions, and stir until well blended after each addition.
Fold in chopped nuts and raisins or currants.
Drop by teaspoonfuls, at least 2 inches apart, on lightly greased baking sheet, and bake in a moderate oven (375° F.) for 15 minutes.
Makes about 6 dozen cookies.