Wednesday, May 30, 2012

Mystery Cookies

Mystery Cookies

60 grams melted butter
1 3/4 cups white sugar
1 egg
125 grams condensed tomato soup (half a can)
1 teaspoon cinnamon
1 teaspoon allspice (original recipe called for nutmeg but I can't stand it)
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins
1 cup chopped pecans
2 1/4 cups flour

Melt the butter, add the sugar and mix. Let it cool a bit and then add the egg and soup. Mix it really well, then mix in the cinnamon, nutmeg, baking soda and salt.

Add the raisins, pecans and flour. Mix it well, then place it in the fridge for 10 minutes or so.

While the dough is in the fridge turn the oven on to 180 degrees celsius and line a baking tray with non-stick paper. When the oven is heated, take the dough from the fridge and use a dessert spoon to scoop large balls onto the tray (because really big biscuits are the best kind). Leave plenty of room for them to spread.

Bake each batch for 15 minutes, until the cookies are golden brown on the top. Let them cool a couple of minutes before removing them from the tray.

2 comments:

  1. Hi Jaimie,
    Your Cookies are just wonderful, we would just love them. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  2. I have read the books as well, but never attempted to try one of the recipes. These look really good! Thanks for sharing. Have a wonderful day.

    ReplyDelete

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