ROCKS
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 a cooled 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.
Enjoy!!
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