Soft Bulgur Cookies

Makes 4 to 5 dozen cookies

½ cup butter or margarine ½ cup shortening 1 cup sugar 2 eggs 1 cup raisins, cooked until tender ½ cup raisin juice, hot 1 tsp. soda 2 tsp. cinnamon 1 tsp. cloves ½ tsp. nutmeg 2½ cups flour 2 cups reconstituted bulgur

Cream together butter, shortening, and sugar; mix in eggs. Add soda to hot raisin juice. Combine flour and spices. To the creamed mixture, add raisin juice and flour mixture. Stir until well-blended. Add raisins and reconstituted bulgur. Drop by spoonfuls onto a greased cookie sheet. Bake at 350°F for 10 minutes. Do not overbake. Provided by American White Wheat Producers Association.

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