Prep 25 mins
Cook 10 mins
I got this recipe from an old Southern Living cookbook. I make these regularly, since we all love raisin cookies and this is a good recipe. Cook time is per pan. In answer to a reviewer, yes...You do add the rasins along with the water they were cooked in. As it cools, it thickens.
- 2 cups raisins
- 1 cup boiling water
- 1 cup vegetable shortening
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground allspice
- Cook raisins in boiling water for 5 minutes, then let them cool.
- Cream shortening; add sugar and beat well.
- Add eggs and beat until well blended.
- Add vanilla and cooked raisins.
- Combine flour, baking powder, salt, soda and spices.
- Add to the creamed mixture and mix well.
- Drop by spoonfuls on greased cookie sheet.
- Bake at 325 degrees for 10 to 15 minutes.
these are my all time fav raisin cookies!! SO GOOD
Really good, just how I remembered them. Great with a glass of milk. My grand-daughter made these for a treat/learning to cook experience and she had a bit of trouble. As a first time cook, she didn't know what to do with the raisin water, and after I studied the recipe I found it doesn't say. My reasoning would be to add it with the raisins and that is what we did. Good thing we did, the dough would have been pretty stiff without it! Anyway, just one of those beginner things, but may-be the recipe should be edited for the water. Thanks for the good cookie treat, and it was so nice to have someone else make them!! BB