Prep 15 mins
Cook 15 mins
While many Acadians settled into what is now Lousiana, others settled into parts of Canada influencing the cuilinary traditions of that nation. This 100 year old recipe is a family fovorite from the kitchen of Darlene Dorey and found on the Internet. I love raisn cookies and this one truely looks a winner. The original posting did not offer cooking times or yield, but I'm estimating for this untried recipe based on baking experience. Once tested, I will modify.
- 473.18 ml brown sugar
- 236.59 ml raisins
- 236.59 ml butter, softened to room temperature
- 1064.65 ml flour
- 3 eggs
- 29.57 ml baking powder
- 236.59 ml milk
- 4.92 ml salt
- 14.79 ml vanilla
- In a large bowl, mix the ingredients together in the order given.
- Drop by heaping teaspoon onto greased cookie sheet.
- Bake in 350°F oven until lightly brown, about 10-15 minutes.
WOW! I made three different types of cookies today and these were by far the best. I luv their crunchy on the outside yet soft on the inside texture and their light vanilla flavour. I quartered the recipe and got 15 cookies out of it. I did reduce the sugar by half and thought they were still nice and sweet. Thanks for sharing this outstanding recipe with us, Toni! I will most definitely make it again. Made and reviewed for Potluck Tag Game March 2009.
Fantastic! I quartered the recipe and they turned out perfectly.
These are great home made, real old fashioned, cookies. The sort that kids will remember fondly, not to mention dh's, lol. Quick and easy to make but I found them to take longer to bake. They went for 20 mins on convection and were still quite soft, Dh says that they have a lot of flavor and and he gave 5 stars on the first cookie.