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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 15 |
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This is an old photocopied recipe that looks like it originated in Hamilton, Indiana. I found it on the same photocopied page as Grandmother's Soft Sugar Cookies . The recipe is attributed to Orpha Walber. I've never made it before as I didn't know what raisin juice was until I recently searched the web for it... Raisin Juice (For Baking Whole Grain, Whole Wheat or Dark Breads courtesy of Montana Heart Song should do the trick. I have no idea on recipe yield... and as for how long it should be baked... you're guess is as good as mine....I'm really just posting this recipe for history's sake. Ingredients:
1 cup cooked raisins, drained |
1/2 cup of raisin juice |
1 teaspoon baking soda (original recipe just says soda) |
1 cup strained honey |
1/2 cup shortening |
2 eggs, well beaten |
1 teaspoon salt |
1 teaspoon cinnamon |
1/4 teaspoon clove |
3 cups all-purpose flour |
Directions:
1. Mix soda into raisin juice, then mix eggs, honey, raisins, shortening and raisin juice together, then add dry ingredients sifted previously. Drop size desired on cookie sheet and bake in fairly hot oven. Very moist and keeps well.
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