Recipe information
Yield
Makes about 75
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup milk
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup chopped raisins
1 cup chopped walnuts (about 4 1/2 ounces)
Preparation
Step 1
Beat butter and both sugars in large bowl until creamy. Beat in milk, egg and vanilla. Stir flour, baking powder, cinnamon, allspice, cloves and salt in medium bowl. Add to butter mixture; beat to blend. Stir in raisins and walnuts. Cover dough and refrigerate until chilled, about 2 hours (dough will be sticky).
Step 2
Preheat oven to 375°F. Drop dough by rounded teaspoonfuls onto heavy large baking sheets, spacing evenly. Bake until cookies are pale golden, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)
