Ragged Robin Cookies
1/2 C raisins (yellow, not brown)
1/2 C nuts (of course, chopped–not too fine)
3 C all-purpose flour (prefer _off_ brand)
1 t baking soda
1 egg
1 t vanilla
1/4 t salt
1/2 C butter
1/2 C shortening
1 C sugar
Preheat oven to 325 degrees. Scald nuts and raisins: bring 2 C water to a boil and add chopped nuts and raisins. Simmer.
Meanwhile, sift flour, soda and salt (or mix).
In separate bowl, cream butter, shortening and sugar; add eggs. Beat. Add vanilla. Add flour mixture gradually. You may need to use your hands!
Scoop nuts and raisins into dough and incorporate (it’s OK to get some of the water into the dough to help with its pliability).
Drop onto greased sheet (approximately 1 T of dough per cookie). Bake 12-15 minutes until light golden brown.
Grandma: This was the first recipe in my file. I copied it from the American Weekily Section of the Plain Dealer. I am now 86 years old–was 15 when I copied it. If anything seems unusual, it’s because I make slight changes to suit myself!