HICKORY NUT COOKIES

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Hickory Nut Cookies image

A sweet little mouthful just perfect with your afternoon tea. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Dessert

Time 25m

Yield 48 serving(s)

Number Of Ingredients 12

1 1/2 cups sugar
1 cup butter
3 eggs, well beaten
1/2 cup molasses
1 1/2 cups raisins
1/2 cup hickory nuts
2 cups flour, sifted (you might want to use slightly less, using just enough to make the dough workable)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon allspice
1/8 teaspoon salt

Steps:

  • Preheat oven to 350F and lightly grease a cookie sheet.
  • Cream sugar and butter together; add eggs and molasses and beat well.
  • Add raisins and nuts.
  • Sift dry ingredients together and add to the batter.
  • Roll thinly on a lightly floured board and cut with a cookie cutter.
  • Bake on prepared cookie sheet for 10 to 12 minutes.

Nutrition Facts : Calories 113.7, Fat 5, SaturatedFat 2.6, Cholesterol 23.4, Sodium 65.8, Carbohydrate 16.7, Fiber 0.4, Sugar 10.9, Protein 1.3

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