You won't believe the secret ingredient in these moist spice cookies: canned tomato soup! The recipe comes from the Inn and Spa at Cedar Falls in Logan, Ohio.




  • Preheat oven to 350°F. In a medium bowl, combine flour, baking soda, cinnamon, salt, nutmeg, and allspice; set aside. In a large bowl, combine sugar and melted butter. Let stand for 5 minutes. Beat in egg, tomato soup and vanilla with an electric mixer on medium speed until combined. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture. Stir in raisins and walnuts.

  • Let cookie dough stand for at least 10 minutes. (Dough will be very sticky.) Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.

  • Bake for 10 to 12 minutes or until edges are just light brown. Cool on cookie sheet for 2 minutes. Transfer to wire racks and let cool.

Nutrition Facts

102 calories; 3 g total fat; 7 mg cholesterol; 83 mg sodium. 18 g carbohydrates; 2 g protein;