November 9, 2010

Rosy Rocks

1 1/2 C. all purpose flour
1 1/3 C. sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. allspice
1 C. shortening
1 egg
1 can (10 3/4 oz) campbells tomato soup
2 C. uncooked rolled oats
1 C. seedless raisins
1 C. chopped walnuts

Preheat oven to 350F. Sift dry ingredients except oats together into large bowl. Add shortening, egg, and soup. Beat at medium speed for 2 minutes (300 strokes with a spoon). scraping sides and bottom of bowl constantly. Stir in oats, raisins, and nuts. Drop rounded teaspoonfuls on ungreased cookie sheet. Bake about 15 minutes or until lightly browned. Makes about 7 dozen cookies.

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