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Ingredients
| multipurpose shortening: 1 cup |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 3/4 cups |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| ketchup: 1/4 cup |
| walnuts (chopped): 1/2 cup |
| golden seedless raisins (not packed): 1/2 cup |
Rosy Raisin Nut Cookies
Credit: AllRecipes
User rating:
"My late Mother in law, Mary Capp Bowan, used to make these wonderful cookies. As long as people don't know the secret ingredient, they will love these cookies!"
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Prep Time
15 min -
Cook Time
12 min -
Servings
6 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour baking soda and salt, stir into the creamed mixture along with the ketchup. Fold in the walnuts and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.