This is a wonderful crunchy cookie. It's also
good for dunking. Whoever eats this cookie
always asks for the recipe.
4 cups wondra flour
3 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
1 cup sugar
1 tsp. cinnamon
1/2 to 3/4 cups dark raisins
1 1/4 cups chopped walnuts
1 cup canola oil
3 tsp. vanilla
Mix dry ingredients together in a large
bowl and make a well, then put 4 eggs
(already mixed), canola oil, and
vanilla into the well, and mix together.
It will form a dough. Knead and divide
the dough into 6 parts. Put on an un-
greased cookie sheet. (You will need
two cookie sheets.) You have to shape
each of the six parts with your hands
to form a rectangular shape. It should be
placed lengthwise on the cookie sheet.
I usually flatten the mixture down when
shaping it so that it will be more crunchy
when baked. If you want, you can sprinkle
some cinnamon on top before it goes
into the oven.
Bake at 325 degrees for 30 min. I set my
timer for 15 min., then reverse the trays
in the oven. Depending on your oven, it may
have to be in a little longer.
Remove from oven, and while it's hot, slice
diagonally into one inch pieces.
It may sound like work, but it's not.