Michigan Rocks From Washington Post Recipes

Steps:

• Preheat oven to 350. Lightly grase or butter baking sheets.
• Stir together flour, cinnamon, allspice and baking soda, and set aside.
• Cream butter and brown sugar. Add eggs, one at a time. Beat well after each addition. Add flour to creamed mixture and mix well. Fold in walnuts and raisins.
• Drop by rounded teaspoonfuls onto baking sheet. Bake 8 to 10 minutes or until a cookie top springs back when lightly touched.

Steps:

• CREAM BUTTER AND BROWN SUGAR,ADD EGGS MIX BAKING SODA AND IN 1/4 C. HOT WATER. ADD FLOUR CINNAMON,AND BAKING SODA MIXTURE TO THE CREAMED BUTTER AND SUGAR. MIX WELL. ADD DATES,WALNUTS AND GRAPES. MIX WELL. DROP BY TEASPOON ON COOKIE SHEET. BAKE AT 350 FOR 12 TO 15 MIN.

Steps:

• Set oven to 325degrees.
• If using whole dates and walnuts, chopped them. They don't need to be chopped real small, about the same size as the raisins or even a little larger is good. Set aside.
• Cream the sugar and butter. Add the eggs and mix well.
• Stir the baking soda into the 4 oz. of wine until it dissolves.
• Add the flour, the wine mixture and the cinnamon to the sugar.
• At this point, I use a wooden spoon to continue.
• Add all the walnuts, dates, raisins and vanilla and stir by hand until mixed well. Batter will be soft and loaded with the fruit and nuts.
• Drop by tsp on to a cookie sheet and bake till edges are brown.