Russian Rock Cookies(Ibm Owego Cafeteria)

Cream the sugar, shortening, salt, cinnamon and baking soda. When well creamed, add eggs, molasses, chopped nuts and raisins. Scrape down bowl and add flour.

(This mixture should be moist enough to stay together, but dry enough to work by hand.)

Form dough into balls approximately 3/4 ounce each and flatten on cookie sheet.

Brush top of cookie with egg mixture (1 whole egg whipped, plus pinch of salt; if too thick, add a dash of water). Bake in a 380° oven for 13 to 14 minutes.