Yield: About 50 Cookies In a large mixing bowl, beat the butter for 30 seconds. Add the sugar and beat until fluffy. Add the egg, grape jelly, and vanilla. Blend well. Combine the flour, cocoa, and baking powder and stir this mixture into the butter mixture. Stir in nuts, raisins and chocolate chips. Drop by rounded teaspoonfuls onto greased and floured cookie sheets. Bake in a preheated 350 Degree F. oven for about 10 minuets or until just set. Cool for 1 minute on the cookie sheet, then remove to wire racks. If desired, sift confectioners sugar over the cooled cookies. From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986 Shared by Rich Harper
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 50 Servings|
|Calories from Fat: 38 (48%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 6.7mg||2 %|
|Sodium 23.6mg||1 %|
|Potassium 43.3mg||1 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 9.6g|
|Protein 1.3g||2 %|
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Calories per serving: 79
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