1 ½ Tablespoons granulated sugar
1 cup butter
3 eggs
1 tsp cinnamon
2 ½ cups Daisy White Pastry
Flour
1 large teaspoon baking soda
dissolved in 2 Tablespoons vinegar
¾ pound seeded raisins
1 pound English walnuts, shelled

Chop raisins and walnuts and run
them through a food chopper until
finely ground. Cream together the
sugar, butter and eggs. Sift the
flour and cinnamon together and
blend the dry ingredients into the
batter a little at a time.  Stir the
soda/vinegar mixture along with
the chopped raisins and walnuts
into the batter.  

Chill thoroughly, overnight if
possible. Roll into small balls
and place the balls on a greased
cookie sheet. Flatten each ball
with the back of a spoon. Bake
in a 350° oven until firm. Baking
time depends on the size of
the cookies.

Send your questions or your recipes to
This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279