A classic recipe for a hearty and chewy drop cookie, amusingly named ‘Swedish Slugs’. This simple batter is loaded with walnuts and raisins for a timeless, delicious treat.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup (2 sticks) | Butter, softened |
| 1½ cups | Sugar |
| 3 | Eggs |
| 3 cups | Flour |
| 1 tsp | Baking Soda |
| 1 Tbsp | Hot Water |
| 1 tsp | Baking Powder |
| 1 tsp | Vanilla |
| 1 cup | Chopped Walnuts |
| 1 cup | Raisins |
Instructions
- Preheat your oven to 350°F. Grease your cookie sheets.
- In a large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a small cup, dissolve the baking soda in the hot water. Add this, along with the vanilla, to the creamed mixture.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- By hand, stir in the chopped walnuts and raisins.
- Drop the dough by rounded teaspoonfuls onto the prepared cookie sheets.
- Bake for 10 minutes, or until the edges are lightly browned and the centers are set.
Servings
Makes 5 to 6 dozen
