RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 464
| View Recipe |
|
|
| Recipe Name: |
Mystery Cookies |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
120 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
120 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.16
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
0 |
| Comments: |
|
|
Ingredients:
|
Directions:
Microwave butter in your mixing bowl to melt it. Add the sugar, let it cool a bit, and mix in the beaten eggs. Open a can of condensed tomato soup, add that to your mixing bowl, and then mix it all up. Stir in the cinnamon, nutmeg, baking soda, and salt. Then add the raisings and the walnuts and stir. Measure the flour and add it in one-cup increments, mixing after each addition.
Let the dough sit for 10 minutes or so. Drop the dough by teaspoons onto a greased or Pammed cookie sheet, 12 to a standard sheet. If the dough is too sticky to scoop, you can chill it for a few minutes, or dip your teaspoon into a glass of cold water.
Bake at 350 degrees for 10 to 12 minutes or until the cookies are golden brown on top. Let them sit on the cookie sheet for a minute or two (any longer and they will stick), and then transfer them to a wire rack for the complete cooling. |
|
|
|
| Nutrition per Serving: |
| Calories: |
69 |
Total Carbs: |
11.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
3.5 |
Fat: |
2.2 |
Protein: |
0.97 |
| Fiber: |
0.36 |
Sodium: |
58.40 |
|
|
|
