Name: Raisin-Spice Cookies
Ingredients: 1/2 c Shortening; 4 tb Stick butter, softened; 1 c Dark brown sugar; 1 Egg; 1/3 c Molasses; 1 1/2 ts Finely grated fresh ginger; 2 1/4 c All purpose flour; 1 ts Salt; 3/4 ts Ground cinnamon; 1/4 ts Ground cloves; 1 1/2 c Raisins; 1/4 ts Mace granulated sugar

The writer has met many people who profess to be Christians, but whose daily lives differ in nothing from thousands of non-professors all around them. They are rarely, if ever, found at the prayer-meeting, they have no Family Worship, they seldom read the Scriptures, they will not talk with you about the things of God, their walk is thoroughly worldly; and yet they are quite sure they are bound for heaven! Inquire into the ground of their confidence, and they will tell you that so many years ago they accepted Christ as their Savior, and 'once saved always saved' is now their comfort. There are thousands of such people on earth today, who are nevertheless, on the Broad Road, that leadeth to destruction, treading it with a false peace in their hearts and a vain profession on their lips.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1/2	c	Shortening
4	tb	Stick butter, softened
1	c	Dark brown sugar
1		Egg
1/3	c	Molasses
1 1/2	ts	Finely grated fresh ginger
2 1/4	c	All purpose flour
1	ts	Salt
3/4	ts	Ground cinnamon
1/4	ts	Ground cloves
1 1/2	c	Raisins
1/4	ts	Mace granulated sugar

INSTRUCTIONS

Beat the shortening and butter in large bowl until creamy. Add the brown
sugar, egg, molasses and ginger, beating until light and fluffy. Combined
cups of the flour, the baking soda, salt, cinnamon and cloves in a small
bowl. Gradually stir into the butter mixture. Dust the raisins with the
remaining 1/4 cup flour and the mace; stir into the batter and mix well.
Covet and refrigerate until the dough is firm enough to handle. Preheat the
oven to 375F. Grease cookies sheets. Roll the chilled dough into small
balls; roll each ball in granulated sugar. place about 1 1/2 inches apart
on the prepared cookies sheets. Bake for 10 mins. Remove the cookies to
wire racks to cool. Store in an airtight container.
Posted to MM-Recipes Digest V4 #086 by ELAINE TSAI <etsai@acs.ryerson.ca>
on Mar 25, 1997

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