| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cookie | 60 | Servings | |
INGREDIENTS
| 2 1/2 | c | Sifted flour |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | c | Shortening |
| 3/4 | c | Sugar; granulated or brown |
| 1/2 | c | Dark corn syrup |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 1 | c | Black walnuts; chopped |
| 1/4 | c | Milk |
INSTRUCTIONS
submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA) Sift together flour, baking powder and salt. Cream shortening. Add sugar gradually and cream until light and fluffly. Add corn syrup; blend thoroughly. Add eggs, one at a time, beating well after each addition. Stir in vanilla and nuts. Add sifted dry ingredients, alternately with milk. Drop by teaspoonfuls on greased baking sheet. Bake in moderate oven (375 degrees) for 12-15 minutes. Makes 5 dozen cookies. **Pecans can be substituted for walnuts. Recipe Archive - 01 July 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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