Hickory Nut Drop Cookies Mix

2 cups Sugar [400 g]
4 cups Flour [520 g]
1 tsp Baking soda
1 tsp Baking powder
1 cup Nuts, chopped (walnuts, pecans or substitute your choice) [100 g]
1 cup Raisins; chopped [167 g]

Sift together flour, baking soda and baking powder. Layer in quart jar in this order: flour mixture, raisins, sugar, then the nuts.


Attach to Jar: Hickory Nut Drop Cookies
1 Jar Hickory Nut Drop Cookies Mix
2 eggs
1 cup shortening [200 g]
1 cup sour milk [250 ml] (fill 1 cup measure 1 tbsp vinegar. Fill the rest with milk.)

Cream eggs and shortening. Add sour milk. Empty contents of jar and stir well.
Drop by teaspoonfuls onto cookie sheet. Bake in moderate 375°F oven for 10 minutes.