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Submitted by Matrinka Ingredients and Directions
1 cup raisins In a bowl that has a cover, pour the rum over the raisins. Leave them for a couple of days, until almost all of the rum is soaked in. Drain the raisins, place in a larger bowl and add 1 cup flour. Toss to coat the raisins well. (Or, add the flour directly to the creamed shortening and sugar, and fold in the raisins. Which is what I do, because it is easier- and I also add the extra rum to the batter, for flavor) In a large bowl, cream together 1/2 cup shortening and 1/2 cup sugar. Add 2 large eggs, one at a time, then add the flour and raisins. Drop by spoonfuls onto an ungreased baking sheet about 1.5" apart. Bake 6 minutes at 425F, until lightly colored. Cool on racks. Makes about 2-3 dozen cookies. |
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