The nuts are typically walnuts, though many variations exist. This is an exceptionally old recipe. I’ve found a mention in the February 13, 1925 edition of The Palm Beach Post, but most people who discuss the age tend to say something along the lines of, “I got it from my mother, who got it from her mother.”
From a box sold in Canby, Oregon.
1-1/2 c. brown sugar
1 c. butter
1 c. nuts
1 tsp. cinnamon
1 tsp. salt
1 c. raisins
3-1/4 c. flour
1 tsp. soda dissolved in 1-1/2 Tbsp. hot water
Rock cookies method (provided by Yesterdish)
First, some notes: It wouldn’t be a terrible thing, I think, if the following found their way into the cinnamon (in addition to cinnamon, not replacing any of it):
1/4 tsp. ground clove
1/4 tsp. nutmeg
I also think it wouldn’t do any harm if the amount of raisins were doubled.
That said, the method:
- Mix the flour, cinnamon, clove, nutmeg, salt. Dredge nuts and raisins the flour mixture, then set aside.
- Cream sugar and butter, then add eggs one at a time, beating till each is incorporated before adding the next. Add the dissolved baking soda.
- Mix flour mixture into butter mixture, then mix raisins and nuts into the combined batter. Drop teaspoon-sized balls onto a greased cookie sheet.
- Bake 375 degrees, 15 minutes.