Cookies - Drop Cookies Rosy Raisin Nut Cookies

Cookie Batter:
2 3/4 cups all-purpose flour
1 cup butter or margarine
1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 cup chopped walnuts
1/2 cup raisins
1/4 cup catsup (ketchup)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs

Orange Glaze Icing:
1 1/2 cups sifted confectioners sugar
2 Tablespoons strained orange juice


Cream the butter or the margarine until it is the consistency of mayonnaise. Beat in the white sugar and the brown sugar gradually. Beat in the eggs, one at a time. Add in the vanilla. Mix together the flour, salt and baking soda and then sift. Add the flour mixture into the creamed butter mixture alternately with the catsup (ketchup). Stir in the raisins and the walnuts.

Drop the cookie batter by rounded measuring teaspoonfuls onto the greased cookie baking sheets. Space each dropped cookie batter circle 2 inches apart. Bake for 10 to 12 minutes in a preheated oven at 375 degrees F. (190 degrees C.) or until the edges of the cookies are browned and will spring back when touched with a finger.

Combine the confectioners sugar and the orange juice together and beat until the mixture is smooth. Add a little more orange juice if the glaze is not thin enough to be transparent. Spread the glaze on the cookies while they are hot. Cool the cookies on the baking sheets for 5 minutes before removing the cookies to wire racks for the cookies to cool completely. Makes about 5 dozen cookies.

Source: Parade Magazine (newspaper) - May 17, 1970

From Parade's Test Kitchen: Personal Cooking Notes: Can use golden raisins instead of the dark raisins. Can also use shortening instead of butter or margarine. Can also bake the cookies from 8 to 10 minutes. Can also eat the cookies plain and not use the orange glaze icing on the cookies.