By Helen Anna Klauenberg Peters

  • 1 lb raisins
  • 1/2 lb walnuts
  • 2 eggs
  • 2/3 cup butter
  • 1 cup sugar
  • 2 cups flour
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 2 tsp baking soda (in 1/3 cup hot water)
  • 5 tbsp bourbon whiskey
  1. Grind raisins & walnuts together in food processor; save for later
  2. Beat 2 eggs in mixer
  3. Melt butter in frying pan; add sugar and mix
  4. Add butter/sugar mixture to beaten eggs
  5. Add raisin/walnut mixture
  6. Whisk cloves, cinnamon & flour together, then slowly add to mixer, alternating with baking soda/water and whiskey
  7. Bake at 350 degrees on cookie sheet for 12-20 minutes, depending on size of individual cookie.

NOTES:

Cookies will be pretty flat if baked immediately; refrigerate dough in plastic containers for up to 3 weeks to get puffier, firmer cookies. Can add small slice of candied cherry or nut on top of cookie before baking. Cookies are done when the cookie bottoms are slightly browned.