MORE THAN SEW SO

This post is for all you whiners out there who complained that I didn’t serve coffee and goodies with my last post. I have coffee! But, I didn’t have time to bake cookies so I am including the recipe for a scrumptious one that I refer to as an “adult” cookie. I have made them about 1,000 times (more or less…probably less) for bake sales, bazaars, holidays, and just for eatin’. But, while the adults gobble them down by the fistful, children seem to shy away from them. I’m not sure why other than it’s probably because they don’t look like Chocolate Chip’s or Oreo’s!

RAISIN SPICE DROPS
(from the McCall Cookie Collection originally published in 1910)
(my copy of the book was published in 1974)

3 Cups              Sifted all-purpose flour
1 Teaspoon        Baking soda
1 Teaspoon        Salt
1 Teaspoon        Cinnamon
1/2 Teaspoon     Cloves
1 Cup                Shortening
1 1/2 Cups         Light-brown sugar, firmly packed
3                       Eggs
1 Teaspoon        Vanilla Extract
2 Cups               Seedless Raisins
1 Cup                 Coarsely chopped walnuts

1.    Sift flour with baking soda, salt, cinnamon, and cloves; set aside.
2.    In large bowl of electric mixer, at medium speed, beat shortening, sugar, eggs and vanilla until light and fluffy. At low speed, beat in flour mixture until well combined.
3.    Stir in raisins and walnuts. Refrigerate 30 minutes.
4.    Meanwhile, preheat oven to 375F. Lightly grease cookie sheets.
5.    Drop batter by rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Decorate with more raisins or nuts, if desired.
6.    Bake 10 to 12 minutes, or until lightly browned. Remove to wire racks; cool.

1.    Sift flour with baking soda, salt, cinnamon, and cloves; set aside.

2.    In large bowl of electric mixer, at medium speed, beat shortening, sugar, eggs and vanilla until light and fluffy. At low speed, beat in flour mixture until well combined.

3.    Stir in raisins and walnuts. Refrigerate 30 minutes.

4.    Meanwhile, preheat oven to 375F. Lightly grease cookie sheets.

5.    Drop batter by rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Decorate with more raisins or nuts, if desired

6.    Bake 10 to 12 minutes, or until lightly browned. Remove to wire racks; cool.

Makes about 5 dozen.

GLAZED RAISIN-SPICE DROPS: (This is how I make ‘em.)

In medium bowl, combine 3 cups sifted confectioners’ sugar with 1/4 cup milk and 1 teaspoon vanilla extract; stir until smooth. Use to glaze top of slightly warm cookies. I sometimes will ad a drop of 2 more milk to make the glaze a little thinner and just drizzle it over the warm cookies. Delicious!

Now, while you all are baking, I want to tell you about the booklet I have put together about DIY sewing machine maintenance. It details all the quick tips and small adjustments you easily can make yourself to keep your sewing machine or serger in tip top shape in order to avoid those costly repairs. And, trust me, I know costly. We have been in the sewing machine repair business for over 40 years and some of the repairs we have done most likely could have been avoided if the user had just performed routine maintenance even occasionally! Tips include using the proper thread and needles, oiling, adjusting the tensions, removing thread jams, knowing which parts to remove in order to properly clean and oil the machine. Also included is a guide to the items you should always keep on hand in order to perform the maintenance on your machine. The cost for the book is very reasonable and, in the long run, could save you tens or even hundreds of dollars! Check it out!

Are the cookies done? I’ve got milk!

Until next time.

Filed under: baking, crafts, family, instructions, sewing, support