(by Shirley McNevich)
1 cup regular seedless raisins
1/2 cup golden seedless raisins
1 cup water
1 cup softened Parkay margarine
1 1/2 cups white sugar
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
3 1/2 cups flour
white sugar for rolling
In a saucepan add both types of raisins and the water--cook/stir over medium heat until all of the water is absorbed, then remove saucepan from heat and cool them to room temperature. In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add baking soda, salt and vanilla--beat. Add flour--beat. Remove bowl from mixer--add cooled raisins--stir with a spoon. Place some white sugar in a bowl. Form batter into 1" balls--roll each ball in the white sugar, then place on greased cookie sheets. Bake at 350 degrees for 12-15 minutes.
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