This is an eggless recipe. They keep well.

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Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together flour, baking soda, salt, the three spices and set aside. Mix until blended, the shortening, sugar, molasses and sour milk. To this add the flour mixture, the walnuts, the raisins and citron. Mix until well combined.

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  • Turn dough onto a large sheet of waxed paper or foil. Shape into a roll 2 inches in diameter. Wrap in the paper or foil and refrigerate for several hours or overnight (or even up to two weeks).

  • About 15 minutes before baking time, turn on oven and pre-heat to 350 degrees F (175 degrees C). Grease cookie sheets.

  • Slice chilled dough 3/8 inch thick and place on greased cookie sheet. Bake about 15 minutes or until done.

Nutrition Facts

304 calories; protein 4.1g 8% DV; carbohydrates 54.3g 18% DV; fat 8.9g 14% DV; cholesterol 0.1mg; sodium 306.6mg 12% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/04/2002
my daughter has allergies to eggs and nuts. this was still a very good cookie even when I omited the nuts. Read More
(17)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/03/2002
my daughter has allergies to eggs and nuts. this was still a very good cookie even when I omited the nuts. Read More
(17)
Rating: 5 stars
01/01/2009
I made a variation of this over the holidays- basically I omitted the raisins because I forgot them on my shopping list. They came out wonderfully anyway. To add a touch more sweetness without overdoing it I put a simple sugar glaze on the top of each cookie. They came out quite nicely. Read More
(13)
Rating: 5 stars
02/29/2004
An excellent rich old fashioned type recipe. Read More
(13)
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Rating: 4 stars
01/17/2019
If you like hermits you will like this recipe. It has wonderful flavor and is not too sweet. I found this did not slice like regular refrigerated cookie dough. To make a neater cookie I cut it 3/8 inch but then rolled it in a ball and flattened it with my fingers on the cookie sheet. They made a better appearance that way. Read More
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