Instructions: Beat eggwhites and extracts together well. Combine all the dry ingred and add to the egg and mix well. Fold in the raisins. The dough should be firm, but not too stiff. You may need to add as much as 1/4c more flour if your egg whites were large. Divide the dough in half and shape each into a log about 2: wide and 1012" log. Place each on a greased cooked sheet and bake in a preheated oven a 325 F or 25-30 min. They should be firm to the touch, but not too brown.

Remove from the oven and turn down the temp to 250F. Slice each log into 20-24 pieces and place upright (if you can balance them!) on the cookie sheets. Return to the oven for about 30-40 min. The thicker the slices, the longer it takes. Cool them completely before storing them in an airtight container.

Make sure you dunk these.

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