My grandmother adapted this recipe to save butter during the depression- our family prefers it to the original recipe
Take 1/2 package raisins, boil for 5 minutes. Drain and set aside.
1-1/2 c sugar
1 c bacon grease (unmelted from the refrigerator)
1 tsp salt
1 tsp vanilla
1 tsp Mapleine (McCormick still makes this but you may have to hunt for it)
Cream above together(not the raisins) in a large bowl. Stir in 3 beaten eggs.
Put 1 Tbs water into a cup. Add 1 Tbs vinegar. Holding the cup over the creamed mixture, add 1 tsp soda to the vinegar/water. Let foam over the mixture, pur any remaining liquid into the bowl. Mix well.
Sift together
3 c flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
Add to bowl with the raisins which have been dusted with 1/4 cup flour. Mix well. Chill the dough in refrigerator until firm.
Heat oven to 350 degrees. Drop by spoonfuls onto ungreased baking sheet.
Bake for around 15 minutes.
Take 1/2 package raisins, boil for 5 minutes. Drain and set aside.
1-1/2 c sugar
1 c bacon grease (unmelted from the refrigerator)
1 tsp salt
1 tsp vanilla
1 tsp Mapleine (McCormick still makes this but you may have to hunt for it)
Cream above together(not the raisins) in a large bowl. Stir in 3 beaten eggs.
Put 1 Tbs water into a cup. Add 1 Tbs vinegar. Holding the cup over the creamed mixture, add 1 tsp soda to the vinegar/water. Let foam over the mixture, pur any remaining liquid into the bowl. Mix well.
Sift together
3 c flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
Add to bowl with the raisins which have been dusted with 1/4 cup flour. Mix well. Chill the dough in refrigerator until firm.
Heat oven to 350 degrees. Drop by spoonfuls onto ungreased baking sheet.
Bake for around 15 minutes.
