Pour 2 c. boiling water over raisins in pan and bring to boil; pour
off water and drain on paper towel. Coarsely chop raisins and set
aside.
Sift flour, baking soda, salt and spices together and blend. Set
aside.
Cream butter; add brown sugar gradually, beating until fluffy. Add
eggs one at a time, beating thoroughly after each addition. Add dry
ingredients in fourths, mixing until blended after each addition.
Stir in raisins and walnuts.
Drop by teaspoonfuls 2 inched apart only lightly greased cookie
sheets. Bake at 400 about 7 minutes.
Originally Submitted
1/11/2011
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