“A sweet little mouthful just perfect with your afternoon tea. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947”
READY IN:
25mins
SERVES:
48
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F and lightly grease a cookie sheet.
  2. Cream sugar and butter together; add eggs and molasses and beat well.
  3. Add raisins and nuts.
  4. Sift dry ingredients together and add to the batter.
  5. Roll thinly on a lightly floured board and cut with a cookie cutter.
  6. Bake on prepared cookie sheet for 10 to 12 minutes.

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