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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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