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  Sugarless Raisin Cookies
Elsie Petroski, Glidden

1/2 cup margarine or butter
1 egg
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 to 1 cup raisins
1 cup pecans, chopped
1 cup shredded unsweetened coconut

Beat butter/margarine, egg, and vanilla with electric mixer until smooth. Combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture and beat until blended. Fold in raisins, pecans, and coconut until blended. Form dough into 2 rolls (1-1/2 inch round) and wrap up in wax paper or foil. Chill in freezer until firm enough to slice easily. (Dough can be frozen up to 1 month.) With sharp knife, cut roll into 3/4-inch slices. Place on a lightly greased baking sheet and bake at 350 degrees for about 12 minutes or until golden.

 


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