Russian Cream Cookies

  • 1 tablespoon hot water
  • 1 teaspoon baking soda
  • 1 cup margarine, softened
  • 1-1/2 cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 4 cup plain flour
  • 1 cup raisins
  • 1 cup pecans, chopped

Preheat oven to 325 degrees. In a small bowl, stir the hot water in the soda; and set aside. In an electric mixer, cream margarine and sugar until light. Add eggs, and continue to cream until light and fluffy. Add the soda mixture and the vanilla until well blended. Add the flour, a small amount at a time, until completely mixed. By hand, stir in the raisins and pecans. Prepare cookie sheets with spray-oil. Drop batter by spoonfuls to 50 cent size. Bake in the preheated oven for 12 to 15 minutes.