Rosy Raisin Nut Cookies5 Reviews
- Prep: 15 min
- Cook: 12 min
- Ready In: 30 min
“My late Mother in law, Mary Capp Bowan, used to make these wonderful cookies. As long as people don't know the secret ingredient, they will love these cookies!” - by Cynthia Bowan
Original recipe yields 4 dozen
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour baking soda and salt, stir into the creamed mixture along with the ketchup. Fold in the walnuts and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Amount Per Serving (6 total)
- 788 cal
- 42.9 g
- 93.4 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This isn't bad (well, the dough is, but the cookie's pretty good). It is cakey and I don't care too much for cakey, so it gets a 3 instead of a 4. I did have to make it a chocolate chip cookie inste..." See moread of raisin because the kids won't eat raisin cookies, they've eaten half of them already. Overall it was fun to try"
"Well, I suppose if you submit a recipe this out of the ordinary, you have to be prepared for people not to like it. That said, I'm sorry, but we are among those people. I cut the recipe down and use..." See mored butter and currants instead of golden raisins. While the butter might change the texture, it shouldn't change it to more cake like, which is what these cookies were. That isn't "bad", in itself, as I know some folks prefer that type, however, the taste of these is just not to our liking. We could certainly taste the ketchup, they were very, very sweet, and the nuts, especially, just didn't seem to go. Or, rather, the ketchup didn't go, but since it's a vital ingredient to the recipe, you can't omit it. :) It was fun to try, and an interesting addition. Thank you!"
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