From Amy Smith
Yield: 4-5 dozen
Yield: 4-5 dozen
2/3 c | unsalted butter, softened | 2¾ c | flour |
1/3 c | shortening | ½tsp | baking soda |
1 c | sugar | ½ cup | golden raisins or currants |
½ c | firmly packed dark brown sugar | 1 c | unsweetened coconut * |
2 | eggs | 1 c | chopped walnuts or pecans |
1 tsp | vanilla extract | ||
½ tsp | almond extract | Orange Glaze: |
|
scant ¼ c | Delmonte brand catsup | 1½ c | sifted powdered sugar |
1 T | orange juice |
* available at health food stores
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter, shortening, sugar, and brown sugar, blending well.
- Beat in eggs.
- Add vanilla, almond, and catsup.
- In a separate medium bowl, combine flour and baking soda. Add to creamed mixture.
- Add raisins, coconut, and nuts.
- Drop by teaspoonfuls onto lightly greased cookie sheets. Bake 12 minutes or until very lightly browned and done.
- Turn cookies onto wire rack and cool.
Glaze
- Mix powdered sugar and orange juice.
- Spread on cooled cookies.