NUT TREE'S FAMOUS DROP COOKIES
Source: Nut Tree Remembered: The Cookbook by Tara Baumann, Jim Moehrke, Roy Moehrke, 1997 (Vacaville Museum, CA - ordering info: 707-447-4513)
1 cup seedless raisins
1 cup chopped walnuts
1 tablespoon all-purpose flour
1 cup granulated white sugar
1/2 cup soft butter
2 large eggs
1 teaspoon vanilla extract
Dry ingredients:
1-2/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
In a sauce pan, cover the raisins with boiling water and let stand a few minutes to plump them; drain well. Mix with the nuts and 1 tablespoon of flour; set aside.
In a large bowl, gradually beat the sugar into the butter. When fluffy, beat in the eggs, one at a time. Blend in the vanilla.
In a bowl, sift the remaining dry ingredients. Add the raisins and nuts. Combine with the egg mixture and stir to blend well.
Preheat the oven at 400 degrees F.
Drop by teaspoonfuls on a nonstick baking sheet. Bake for 10 minutes, until brown. Cool on a rack. Makes 5 to 6 dozen crunchy cookies. Store tightly covered.
Source: Nut Tree Remembered: The Cookbook by Tara Baumann, Jim Moehrke, Roy Moehrke, 1997 (Vacaville Museum, CA - ordering info: 707-447-4513)
1 cup seedless raisins
1 cup chopped walnuts
1 tablespoon all-purpose flour
1 cup granulated white sugar
1/2 cup soft butter
2 large eggs
1 teaspoon vanilla extract
Dry ingredients:
1-2/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
In a sauce pan, cover the raisins with boiling water and let stand a few minutes to plump them; drain well. Mix with the nuts and 1 tablespoon of flour; set aside.
In a large bowl, gradually beat the sugar into the butter. When fluffy, beat in the eggs, one at a time. Blend in the vanilla.
In a bowl, sift the remaining dry ingredients. Add the raisins and nuts. Combine with the egg mixture and stir to blend well.
Preheat the oven at 400 degrees F.
Drop by teaspoonfuls on a nonstick baking sheet. Bake for 10 minutes, until brown. Cool on a rack. Makes 5 to 6 dozen crunchy cookies. Store tightly covered.
MsgID: 1420218
Shared by: Halyna - NY
In reply to: ISO: any recipes from the nut tree restaurant
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Halyna - NY
In reply to: ISO: any recipes from the nut tree restaurant
Board: Copycat Recipe Requests at Recipelink.com
- Read Replies (19)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Depression Era Oatmeal Cookies (using bacon grease)
- Brazil Nut Shortbread Cookies (using brown sugar and rum)
- Great American Cookie Co Chewy Pecan Cookies
- Fruited Nut Bars (biscotti)
- Really, REALLY Fudgy Brownies
- Chocolate Coconut Cookies
- Square Recipes (brownies, cornbread, sandwiches, etc.) (13)
- Lemon Refrigerator Slices (slice-and-bake cookies)
- Food Processor Chocolate Chip Cookies
- Creamy Lemon Bars (using cake mix, cream cheese and sour cream)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!