COFFEE RAISIN NUT DROPS

1/2 cup boiling water
1 teaspoon Taster’s Choice 100% Freeze Dried Coffee
1/2 cup raisins
1 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons Taster’s Choice 100% Freeze Dried Coffee
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2/3 cup shortening
1 cup brown sugar, firmly packed
2 eggs
1 cup finely chopped Diamond Walnuts

In small bowl, combine boiling water and 1 teaspoon Taster’s Choice; stir till dissolved. Add raisins and set aside.

In small bowl, combine flour, baking powder, 1 1/2 teaspoons Taster’s Choice, salt, nutmeg and cinnamon; set aside.

In large bowl, combine shortening and brown sugar; beat till creamy. Add eggs, one at a time, beating well after each addition. Blend in flour mixture and coffee-raisin mixture. Stir in walnuts. Drop by rounded teaspoonfuls onto greased cookie sheets.

Bake at 375 degrees F for 8 to 10 minutes.

Makes about 7 dozen (2-inch) cookies
From: Recipelink.com
Source: Recipe booklet: Homing Helps - a Homemakers School Cookbook, 1974