On Line Cookbook
Rosy Raisin Nut Cookies
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
A cookie that has an unusual ingredient of catsup (ketchup)!

Parade Magazine (newspaper)- May 17, 1970

Serves/Makes:About 5 Dozen Cookies

  • Cookie Batter:
  • 2-3/4 cups (650 ml) all-purpose flour
  • 1 cup (225 ml) butter or margarine
  • 1/2 cup (125 ml) white sugar
  • 1/2 cup (125 ml) packed light brown sugar
  • 1/2 cup (125 ml) chopped walnuts
  • 1/2 cup (125 ml) raisins
  • 1/4 cup (60 ml) catsup (ketchup)
  • 1 tsp (5 ml) vanilla
  • 1/2 tsp (2 ml) baking soda
  • 1/4 tsp (1 ml) salt
  • 2 eggs
  • Orange Glaze Icing:
  • 1-1/2 cups (350 ml) sifted confectioners sugar
  • 2 tbsp (30 ml) strained orange juice
  • Preheat oven to 375 degrees (200 C.).
  • 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 tspfuls 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 (200 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.
Personal Cooking Notes: Can use golden raisins istead of the dark raisns. 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. This recipe came from Parade's Test Kitchen. Parade Magazine is a newspaper insert in the Sunday newspaper.

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.