Monday, December 21, 2015



These are my absolute favorite cookies.  My grandmother would bake these cookies right after Thanksgiving, place them in a tall storage tin, and place the tin in cool place in the attic.  Just before Christmas, out would come the cookies!  The secret to these cookies is using 'black' walnuts.  Although you can use regular walnuts, the taste is not quite the same.  The recipe makes about 12 dozen, (and I mean 12 dozen nice sized cookies) but they keep well.  I hope you enjoy these as much as I did as a kid, and still do as an adult.

2 cup shortening 
3 cups brown sugar
6 eggs
2 teaspoon cinnamon
1 pound black walnuts chopped
1 pound raisins*
5 cups flour
2 teaspoons baking soda in 1/4 cup warm water*
*Place the raisins in a large bowl with water and put in microwave for about 2 minutes.  This softens the raisins.  Drain the raisins after you take 1/4 cup of the raisin water to use in the recipe.  

Cream the shortening and sugar.  Add the eggs.  Add cinnamon, nuts, raisins, baking soda and warm water and mix.  Then add flour.  [I use my dough hooks on my mixer. to do this part since this is a very thick dough]  Drop cookies from spoon.  Bake at 400 degrees - lower if too hot - I usually bake at 375 for 10 to 12 minutes. 


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