Mock Rum and Raisin Cookies
Ingredients:
2 C. All purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 C. Molasses
4 Tbsp. Pineapple juice
1 tsp. Almond extract
1/2 C. Butter
1/2 C. Granulated sugar
1 C. Thompson seedless raisins
1 C. Quick oats
2 Eggs
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. Combine molasses, pineapple juice and almond extract together and stir to thin molasses out
4. Blend flour, b. powder and b. soda together in a small bowl and set aside.
5. Mix butter, sugar and molasses mixture in a large bowl with an electric mixer on medium speed until butter is dissolved into the sugar and molasses.
6. Add oats, raisins and eggs to molasses mixture and continue to beat on medium speed mixing all ingredients together well
7. Stir in dry ingredients and make a soft dough that can be worked with your hands. Add enough flour to make the dough less sticky.
8. Take a small amount of dough and roll it into a ball with your hands and place 2 inches apart on parchment paper
9. Bake cookies for 10 minutes in preheated oven and remove when lightly browned and nicely risen
10. Place on wire rack to cool completely and then store away in a container.
Servings: 24 cookies
