Hickory Nut Drop Cookies
Yield
12 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 | cup |
vegetable shortening
beat well |
*
|
| 2 | large |
eggs
|
|
| 1 | cup |
milk
sour, or, 1 c buttermilk |
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
nuts
chopped |
|
| 1 | cup |
raisins, seedless
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 237 | ml |
vegetable shortening
beat well |
*
|
| 2 | large |
eggs
|
|
| 237 | ml |
milk
sour, or, 1 c buttermilk |
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
nuts
chopped |
|
| 237 | ml |
raisins, seedless
chopped |
|
Directions
Sift soda and baking powder in with flour.
Combine remaining ingredients, mix well.
Drop by teaspoonfuls onto cookie sheet.
Bake in moderate 375℉ (190℃) oven.
