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Soft Raisin Cookies
October 21, 2009
Hand written recipes are the best!
This recipe was given to me by a dear friend when I opened my craft store in 1997. She brought these cookies to my open house.
They were a BIG hit. She helped serve and had a great time greeting the customers.
Today she is no longer with us, but I know she is still serving cookies in Heaven. We miss you Dorothy.
This makes a soft cookie. I think they are one of the best cookies I have ever eaten.
Soft Raisin Cookies
2 2/3 cup raisins (1 pound)
2 cups water
1 cup solid shortening (I use butter flavored crisco)
1 1/2 cups sugar
2 eggs (beaten)
3 1/2 cups all-purpose flour
1 teaspoon baking power
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon salt
1 cup pecans (chopped)
Combine raisins and water in pan, and boil lightly for 10 minutes. Remove from heat, add shortening and sugar, mixing well. Beat eggs and add to the raisin mixture while it is still a little warm. Set aside.
Mix together the flour, baking powder, soda, cinnamon, cloves, and salt. Add to raisin mixture and mix well. Add the chopped nuts.
Place in the fridge and chill for about 10 minutes.
To cook, roll in balls and place on lightly greased cookie sheet. Mash each ball down slightly with a fork, but not too much. I leave mine rather tall before cooking so they will make fat cookies.
Cook at 350 degrees for 8 to 10 minutes, (do not overcook).
This makes a whole bunch of cookies, but they disappear fast.
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