Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Hermits




Source of Recipe


email


Recipe Introduction


This recipe dates back
to colonial New England.

yield: 3 dozen.




List of Ingredients




2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup white sugar
1/2 cup butter, softened
1/2 cup molasses
2 egg whites
1 egg
1/2 cup raisins
1/3 cup chopped walnuts




Recipe



Preheat oven to 375 degrees F (190 degrees C).

In a medium sized bowl, combine
the flour, baking soda, cinnamon,
and allspice.

In a large bowl, with an electric
mixer on medium, cream the sugar
and butter until light yellow
and fluffy.

Add the molasses, egg whites, and
egg; beat well.

Using a wooden spoon, stir in flour
mixture until flour disappears.

Fold in raisins and nuts.

Drop by tablespoons, 2 inches apart,
onto lightly greased cookie sheets.

Bake 8-9 minutes.

Lightly sift confectioners' sugar
over if you like.