photo c/o official Old Line Plate photographer Abby Logsdon
Apparently this is an old one! This recipe is featured in The Thirteen Colonies Cookbook and At the hearth: Early American Recipes. Coincidentally they’re mentioned in there as “New Year’s Day Collation at Mount Clare”. (I made these to go with my New Years Day brunch) I didn’t really stray much from the recipe, aside from making them larger because I didn’t feel like spooning out 9 dozen little cookies. Ingredients * 1 cup butter or margarine, softened * 1 ½ cups firmly packed brown sugar * 3 eggs * 2 ½ cups all-purpose flour * 1 teaspoon baking soda * 1 teaspoon ground cinnamon * 1 (15-ounce) package raisins * 2 cups chopped walnuts Preparation Cream 1 cup butter in a large mixing bowl; gradually add brown sugar, beating well.
Add eggs, one at a time, beating well after each addition. Combine flour, soda, and cinnamon in a medium mixing bowl; stir well. Dredge raisins and walnuts in ¼ cup flour mixture in a small mixing bowl.
Add remaining flour mixture to creamed mixture, stirring well. Stir in dredged raisin mixture.
Drop dough by teaspoonfuls, 1 ½ inches apart, onto greased baking sheets.
Bake at 350° for 10 minutes or until golden brown. Cool slightly on baking sheets before removing to wire racks.
Though I’m not a huge fan of raisins and raisin cookies, I’ve been snacking on these for days. “At The Hearth” suggested their flavor improves after sitting for a few days. I guess that’s when they become more like “rocks.” I expected something more hard to eat. These are no more… geological than your average crispy cookie.
