Wednesday, December 12, 2012

Raisin And Spanish Nut Cookies

Raisin And Spanish Nut Cookies


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


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.

PDF Version of Raisin And Spanish Nut Cookies

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Shirley-Ann Pearman

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