Raisin Cookies in a New Shape : Throw Another Log Into the Holiday Oven, Mother

Forget the rolling pin and cookie cutters. Holiday Raisin Cookies are simply shaped into logs, then baked, cooled and cut into individual cookies.

Slicing the logs diagonally gives the cookies an oval shape. Decorate with granulated sugar or a powdered sugar glaze, then add raisins and candied fruit.

HOLIDAY RAISIN COOKIES

2/3 cup butter or margarine, softened

1 cup brown sugar, packed

1 teaspoon vanilla

1 egg

1 egg, separated

2 cups flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

Raisins

Golden raisins

1 cup chopped walnuts

1/3 cup finely chopped crystallized ginger

Granulated sugar

Candied fruit

Cream butter and brown sugar. Beat in vanilla, 1 egg and 1 egg yolk, reserving remaining egg white.

Sift together flour, cinnamon, nutmeg, baking soda and salt. Stir into creamed mixture. Mix in 3/4 cup raisins, 3/4 cup golden raisins, walnuts and ginger.

Divide dough into 4 equal portions. Form each into 10-inch log. Place a few inches apart on greased baking sheets. Flatten to about 1/2-inch depth.

Lightly beat reserved egg white and brush over logs, then sprinkle generously with granulated sugar. Decorate as desired with additional raisins and pieces of candied fruit.

Bake at 400 degrees 12 to 14 minutes or until golden. Cool on racks. Cut diagonally into slices. Makes about 4 dozen.

Variation: Bake cookies, omitting egg white-sugar glaze, raisins and candied fruit. Combine 1 cup sifted powdered sugar with 1 1/2 to 2 tablespoons milk to make thin glaze. Spread over top of cooled logs, then decorate with raisins and candied fruit before slicing.