Ingredients
- 375 degree
- 2 incheds onto paking shee bake at (apart)
- 1 egg
- 475 gr quaker
- 250 gr firmly packaged brown (light)
- 170 gr butter flavored crisco
- 170 gr raisins
- 130 gr all purpose flour
- 120 gr coarsely walnuts (chopped)
- 80 ml milk
- 7 gr vanilla
- 2 gr baking soda
- 1 gr salt
- 1 gr cinnamon
on baking sheet. Remove to kitchen counter. About 2.5 dozen cookies. VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool. MAPLE WALNUT COOKIESOmit raisins. Add 1- half tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half. SOURCE: Silver Palate Cookbook.
