 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 48 |
|
A sweet little mouthful just perfect with your afternoon tea. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 1/2 cups sugar |
1 cup butter |
3 eggs, well beaten |
1/2 cup molasses |
1 1/2 cups raisins |
1/2 cup hickory nuts |
2 cups flour, sifted (you might want to use slightly less, using just enough to make the dough workable) |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/4 teaspoon clove |
1/4 teaspoon allspice |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 350F and lightly grease a cookie sheet.
2. Cream sugar and butter together; add eggs and molasses and beat well.
3. Add raisins and nuts.
4. Sift dry ingredients together and add to the batter.
5. Roll thinly on a lightly floured board and cut with a cookie cutter.
6. Bake on prepared cookie sheet for 10 to 12 minutes.
|
|