Raisin
And Spanish Nut Cookies
Ingredients
3
oz flour
¾
teaspoon baking powder
1½
oz margarine
1½
oz soft brown sugar
1½
oz granulated sugar
Few
drops vanilla essence
1
small egg
1
oz Spanish nuts, chopped
1
oz raisins, chopped
Method
1.
Sift the flour and baking powder.
2.
Cream the margarine and sugars together.
3.
Beat in the vanilla essence and egg.
4.
Fold in the sifted flour, nuts and
raisins.
5.
Place teaspoonfuls of the mixture, well
apart, on greased baking sheets.
6.
Bake in the centre of a moderate oven,
350°F, 180°C, Gas Mark 4, for 10 -12 minutes, until crisp and golden brown.
7.
Remove and cool on a wire tray. Store in an airtight tin or jar.
Raisin
And Spanish Nut Cookies were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman.
Recipe was taken from “Cookery In Colour, A
picture encyclopedia for every occasion edited by Marguerite Patten” chapter on
“Cookies”. “796 Cherry And Walnut
Cookies”
This recipe originated from the Cherry And
Walnut Cookies on 796 and the Cherries were substituted with Raisins and
Walnuts with Spanish Nuts.
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