The Fenton History Center has an extensive collection of local cookbooks in its archives. This recipe comes from the Jamestown Community College Alumni Cookbook, and was submitted by Anthony F. Prinzi Jr., Class of 1972
ITALIAN CHOCOLATE COOKIES
4 cup flour
1 tablespoons baking soda
1 tablespoons cloves
1 cup chopped nuts
1 ¼ cup milk
1 ½ cup sugar
1 tablespoon cinnamon
¾ cup cocoa
1 ½ cup melted Crisco
½ box raisins
Soak raisins in hot water for 10 minutes. Drain well. Add 1 T. of the flour to the raisins.
Melt shortening, cool and add milk to the cooled shortening. Combine all the dry ingredients and add to the milk and shortening. More milk may be added if needed. Add the nuts and raisins. Roll in balls and bake at 375 degrees for 10 minutes. Frost while warm with confectioner’s sugar frosting.
