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Title: Eileen'S Rocks
Yield: 96 Servings

Ingredients

      2 c  sifted all-purpose flour
      1 ts baking soda
    1/2 ts salt
      1 c  butter or margarine;
           -softened
  1 1/2 c  sugar
      3    eggs
      3 oz bourbon whiskey
  1 1/2 c  golden seedless raisins

Instructions

Heat oven to 350 degrees. Grease cookie sheets lightly with unsalted
shortening and dust lightly with flour. Sift together flour, baking soda
and salt. Work butter in a bowl until creamy. Add sugar and beat until well
blended. Add eggs and beat well. Add sifted ingredients alternately with
whiskey and beat well after each addition. Stir in raisins. Drop slightly
rounded teaspoonfuls of dough 2 inches apart on prepared cookie sheets.
Bake 10-12 minutes, or until edges of cookies are golden brown. Cool
slightly on cookie sheets and then remove cookies to wire cake racks to
cool completely. Makes about 8 dozen cookies.

FROM LINDA AQUILINA,

REDBOOK, DEC 1972, "THE GREAT

CHRISTMAS COOKIE-SWAP COOKBOOK"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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