Orange-Spice Raisin & Nut Cookies
"Grated fresh orange peel, cinnamon, nutmeg and ginger give these spice cookies an "autumn-zing". Get the kids involved in making these delicious cookie-treats, and then reward their efforts with the fruits of their labor!"
photo by Diana 2
- Ready In:
- 16mins
- Ingredients:
- 17
- Yields:
-
60 cookies
ingredients
- 1 1⁄2 cups butter
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 eggs, beaten lightly
- 1⁄2 cup molasses
- 2 teaspoons grated orange rind
- 4 cups flour
- 4 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1⁄2 cup dark plump raisins
- 1⁄2 cup walnuts, chopped
- additional granulated sugar (for dipping the balls of dough)
directions
- In a medium mixing bowl, cream together the butter, sugars and vanilla until the mixture is light and fluffy. Add the eggs, molasses and grated orange peel, mixing well.
- Into another mixing bowl, combine the flour, baking soda, spices, and the salt; sift together. Add the flour mixture in batches to the shortening mixture, and blend the dough well. Add the raisins and walnuts to the blended dough and give a good stir. Chill the dough, covered, for 1 hour (preferably overnight).
- Preheat the oven to 375 degrees. Shape the dough into 1/2 inch balls; dip one side of each ball into the granulated sugar, and arrange the balls, sugared sides up, about 2 inches apart on ungreased cookie sheets.
- Bake the cookies in batches in the middle of the preheated oven for 6 minutes, or until the edges begin to brown. Transfer baked cookies to cooling racks.
- Enjoy with a tall glass of cold milk or a mug of steaming hot cocoa.
- Cook's Tip: Store cookies in a tightly sealed container at room temperature for up to 1 week or in the freezer for up to 3 months.
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Reviews
-
The flavour of this cookie was terrific - 5 stars for the flavour! Unfortunately I find them much to greasy for my taste. If I can find a way to reduce the butter, and retain the flavour I will repost. Thanks for sharing! -
Great flavour. I made half the recipe and ended up with 72 cookies. :shock: I used a 1 tsp measure for the dough and when rolled, were about 1 inch in diameter. The first batch I baked for 6 minutes, but found it was a little too moist in the middle. I ended up baking for 9 minutes, and that worked out well for me. They look very much like ginger snaps. Flat and nicely round, but chewy. I'm going to drizzle some white chocolate on top to fancy them up a bit. Thanks for posting. This is a terrific 'adult' cookie.
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It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured.
Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking.
On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen.
If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!"
Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn.
I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry.
I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen.
Buon appetito!
