Prep 20 mins
Cook 12 mins
This is an old recipe from the atlantic provinces. It makes a lot, but they do freeze well.
- 2 cups raisins
- 1 cup water
- 1 cup Crisco shortening
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1 cup chopped nuts (optional)
- Preheat oven to 375°F.
- Cover raisins with water.
- Bring to a boil and boil for 5 minutes.
- Do not drain. Cool.
- Cream shortening and sugar.
- Add eggs and beat well; stir in vanilla.
- Add boiled raisins AND THEIR WATER, plus 1/4 cup additional water.
- Combine dry ingredients.
- Add to creamed mixture, a little at a time, stirring after each addition.
- Stir in the nuts.
- Drop onto a greased cookie sheet.
- Bake at 375° for 10-12 minutes.
I found these quite good! I made them with a mix of half golden and half regular raisins. The contrast was quite good. The cookies are quite soft and cakelike even the day after baking. Very moist and soft, without being overly so. I made half a recipe and that was plenty at a single time. the one thing I do not recommend is freezing the dough for future baking. Because of the shortening it does not freeze solid and cannot be stored in a baggie in the freezer. I have not tried freezing the cooked cookies since they didn't last long enough!
Very good cookie! I did leave out the nuts though, I'm not a huge fan. The recipe does make a lot and I did freeze some for a nice little snack at a later date! The ones I didn't freeze didn't last very long!