| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 1 | c | Sugar |
| 2 | Jumbo eggs | |
| 5 | tb | Raisin water; (see below) |
| 2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 2 | c | Old-fashioned rolled oats |
| 1 | c | Raisins |
| 2 | c | Water |
| 1/2 | c | Walnuts; chopped |
INSTRUCTIONS
Preheat oven to 350. In a small saucepan, combine the raisins with water and bring to a boil; lower the heat and simmer uncovered for 5 minutes. Set aside to cool. When cool, reserve 5 T. of the raisin water, then drain raisins in colander. In a large bowl, cream butter and sugar. Add eggs and raisin water and mix well. Blend dry ingredients into creamed mixture. Add nuts, if desired. Add raisins and combine well. Drop by heaping teaspoonsful, 2 inches apart, onto greased baking sheets. Bake 10-15 minutes, or until golden brown and firm on top when touched with your finger. Cool on racks. Makes approximately 6 dozen cookies. Recipe by: Aunt Dimity's Death Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998
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