Fusion Tomato Soup Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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FUSION TOMATO SOUP COOKIES This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Clinton Estate in Mesquite, Texas in 1988. Ingredients:
1-1/4 cups all purpose flour |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
2 teaspoons ground cinnamon |
1/2 teaspoon ground cloves |
1 cup shortening |
1-1/3 cups granulated sugar |
1 egg |
1 cup condensed tomato soup |
2-1/2 cups rolled oats |
1 cup raisins |
1 cup chopped pecans |
Directions:
1. Preheat oven to 350.
2. Mix together flour, baking soda, baking powder, ground cinnamon and ground cloves.
3. Cream together shortening and sugar then add in egg and beat well.
4. Add tomato soup and blend then gradually mix in dry ingredients.
5. Add oats, raisins and pecans then mix well.
6. Roll dough into walnut size balls and place 1-1/2” apart on lightly greased cookie sheets.
7. Flatten balls slightly then bake 12 minutes and cool on wire racks.
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