Spiced Raisin Chews Recipe
Yield: 72 cookiesRecipe by luhu.jp
Ingredients:
2 cup: All-purpose flour,
1 cup: Slivered almonds,
2 tsp: Ground cinnamon,
1/4 cup: Coarsely chopped citron,
1 tsp: Ground cloves,
3 large: Eggs,
1/2 tsp: EACH baking powder, baking
2 cup: Packed light-brown sugar,
-soda, salt and pepper
Confectioners sugar,
1 Box: , (15 oz) raisins
Directions:
1. In a large bowl, mix flour, cinnamon, cloves, baking powder,
baking soda, salt and pepper until blended.
2. In a food processor, finely chop raisins, almonds and citron using
on/off pulses. Add to flour mixture and mix well (with hands is
easiest).
3. In a large bowl, beat eggs and brown sugar with electric mixer 10
minutes or until thick and pale. With a large wooden spoon, stir
into the raisin-flour mixture and mix well (dough will be stiff).
Chill 1 hour or until firm enough to handle.
4. Heat oven to 350F. Lightly grease cookie sheet(s).
5. With floured hands, form level tablespoonfuls dough into 1-inch
balls.
Place 2 inches apart on cookie sheet.
6. Bake 10 minutes or until cookies are brown on bottom but still
soft on top. Let cool on sheet 1 minute before removing to wire rack
to cool completely. Store airtight at room temperature up to 1 month
or freeze. Before serving, roll edges of cookies in confectioners
sugar.
from Womans Day 11/23/93 typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 10-28-94
Source from luhu.jp
baking soda, salt and pepper until blended.
2. In a food processor, finely chop raisins, almonds and citron using
on/off pulses. Add to flour mixture and mix well (with hands is
easiest).
3. In a large bowl, beat eggs and brown sugar with electric mixer 10
minutes or until thick and pale. With a large wooden spoon, stir
into the raisin-flour mixture and mix well (dough will be stiff).
Chill 1 hour or until firm enough to handle.
4. Heat oven to 350F. Lightly grease cookie sheet(s).
5. With floured hands, form level tablespoonfuls dough into 1-inch
balls.
Place 2 inches apart on cookie sheet.
6. Bake 10 minutes or until cookies are brown on bottom but still
soft on top. Let cool on sheet 1 minute before removing to wire rack
to cool completely. Store airtight at room temperature up to 1 month
or freeze. Before serving, roll edges of cookies in confectioners
sugar.
from Womans Day 11/23/93 typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 10-28-94
Source from luhu.jp