Hickory Nut Cookies

A sweet little mouthful just perfect with your afternoon tea. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 25 mins
• Serves: 48

Ingredients

• 1 1⁄2 cups sugar
• 1  cup butter
• 3  eggs, well beaten
• 1⁄2 cup molasses
• 1 1⁄2 cups raisins
• 1⁄2 cup  hickory nuts
• 2  cups flour, sifted (you might want to use slightly less, using just enough to make the dough workable)
• 1  teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon allspice
• 1⁄8 teaspoon salt

Directions

1. Preheat oven to 350F and lightly grease a cookie sheet.
2. Cream sugar and butter together; add eggs and molasses and beat well.
3. Add raisins and nuts.
4. Sift dry ingredients together and add to the batter.
5. Roll thinly on a lightly floured board and cut with a cookie cutter.
6. Bake on prepared cookie sheet for 10 to 12 minutes.