Raisin Drop Cookies

Ingredients

• 2 C. Raisins
• 1 C. Water
• 1 tsp. Baking Powder
• 1 tsp. Soda
• 4 tsp. Salt
• 2 C. Sugar
• 1 tsp. Cinnamon
• 1 C. Shortening
• # tsp. Nutmeg
• HE tspe Vanilla
• 4x C. Chopped Nuts
• 2 Eggs, well beaten

Method

1. 1

   Add water to raisins and boil briskly for 5 minutes.

2. 2

   Cool.

3. 3

   Add soda just before use.

4. 4

   A little more water may be needed to add to raisins when it is mixed.

5. 5

   Bake at 375° for 10 or 12 minutes.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 24. The excerpt below is the record exactly as published.

RAISIN DROP COOKIES 2 C. Raisins 4 C. Flour 1 C. Water l tsp. Baking Powder 1 tsp. Soda 4 tsp. Salt 2 C. Sugar 1 tsp. Cinnamon 1 C. Shortening # tsp. Nutmeg HE tspe Vanilla 4x C. Chopped Nut s 2 Eggs, well beaten Method: Add water to raisins and boil briskly for 5 minutes. Cool. Add soda just before use. A little more water may be needed to add to raisins when it is mixed. Bake at 375° for 10 or 12 minutes, - Wanda ©, Gardner - SNOW BALL COOKIES 1 C. Shortening 1 tsp. Vanilla 2 C. Flour 13 C, Nuts % C. Powdered Sugar Pinch of Salt Method: Mix all ingredients and roll into small balls, Place on greased cookie sheet. Bake 30 mins. at 300°, Roll in powdered sugar. - Lois Park = SO AM DROPS t C. Butter or 14 C. Flour Shortening t tsp. Salt 4+ tsp. Vanilla + tsp. Baking Powder 3/4 C. Brown Sugar tsp. Soda 1 Egg, beaten C. thick Sour Cream 24 doz. pitted Dates + C. chopped Walnuts Method: Thoroughly cream shortening, vanilla and sugar. Add egg and beat well. Add sifted dry ingred- ients alternately with sour cream, stirring smooth after each addition. Stir in dates, stuffed with walnuts. Drop from spoon onto greased cookie sheet allowing one date to each cookie. Bake in 400° oven 10 mins. When cool, spread with golden icing. Makes 2% Doze - Thea Olsen - 83 MAMIE EISENHOWER'S SPRITZBAAKEN 1 Lb. Butter or Margarine 1 tsp. Vanilla 1 C, Sugar 4% C. sifted Flour 1 Egg, plus 2 egg yolks Method: Cream butter or margarine until soft in large bowl; gradually add sugar, creaming well after each addition, until mixture is light and fluffy. Beat in egg, egg yolks and vanilla; gradually blend in flour to make a soft dough. Fill metal cooky press with doughs; press out into fancy shapes onto ungreased cooky sheets; repeat. Bake in moderate oven (350°) 10 to 12 minutes, or until golden brown. Makes about 200 small cookies. - Gazetta McBride = THIMBLE COOKIES C. Butter 1 tsp. Flavoring C, Sugar 1 CG. Sifted Flour 1 Egg, separated Nuts, chopped fine Jelly Method: Cream butter, add sugar gradually and mix well, Add well beaten egg yolk, flavoring and flour. Shape into balls about the size of a walnut. Dip in unbeaten egg white, then in finely chopped nuts. (almond or walnuts). Dent in center with a thimble. Place on greased baking sheet and bake in moderate oven 350° F. for 5 mimutes and dent again. Bake 12 to 15 minutes. Fill with jelly while still hot. - Vivian Ellertson - 8h ALTCH BRAUN'S CHOCOLATE ECLAIRS 4 Lb. Lard or Margarine wmall pinch Salt 1 Pt. water i5 kggs, large 2s C. Flor Place water and lard together in a shallow sauce pan and let come to a good boil. Have the flour sifted and ready ard stir into the boiling water all at once, stirring rapidly until it leaves the Sides of the oan. Take this paste off the fire and place in a large mixing bowl and stir in the eggs one at a time. The dough snould be stiff to hold its shape when pressed on the baking sheet. Flace in a bag and press it in lengths of about 3 inches for hie size eclairs, If you wish them small place in a smaller bag and press about an inch or 13 inches. Place in about a 400 degree oven for 1O mins. and then reduce the heat to 350°, Let them get good and brown or they will flatten out. Do not press them too closely as they spread, They will have a better chance to brown on all sides. Should bake about 30 mins. Makes about 2 Doz. regular size eclairs. CREAM FILLING Place on euouR about 3 Pts, milk, to heat with low heat. Powdered milk may be used. Mix together 14 C. sugar and 3 Tb. cornstarch. Beat 4 eggs well and when the milk comes to a boil stir in first the mixture of sugar and cornstarch, then immed- jately the eggs, Add a pinch of salt to the milk. Stir this constantly until it thickens and add vanilla to flavor. CHOCOLATE ICING FOR TCPPING 13 C. Sugar 1 Sq. Chocolate 5 ©. Condensed Milk Place in small saucepan and stir until comes to a boil.Boil for short time until hecomes thick, then remove from fire & beat to right consistency, add- ing a piece of butter and vanilla to taste. Make Slit in top of eclair. Fill with cream filling. Add icing on top and sift powdered sugar over top. - Lud Dethloff = 87 APPLE TORTE 2 Eggs 2 tsp. Baking Powder

Cook this with the app: pantry check, scaling, and the assistant.