These toothsome treats are a family legend. My great-grandmother brought them to my parents' wedding picnic in 1974. I made them this afternoon while the kids were in school and my carpets were being cleaned.
Melt-in-your-mouth cookies have their place but these are more like little cakes. And they're hearty enough to keep you going when lunch is a distant memory and supper is too far in the future. I usually use walnuts, but today I had pecans so I used them instead.
Raisin Spice Cookies
- 2 cups raisins
- 1 cup water
Bring to a boil in small saucepan. Cover, and set aside to cool.
- 1 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1 tsp. vanilla
Cream together.
- 4 cups flour (I used half whole wheat, but I like them chewy)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
Combine dry ingredients and add them to creamed mixture, alternating with the liquid from the raisins to keep it moist. Stir in raisins and:
- 1 cup chopped nuts
Using a tablespoon, drop scoops of dough onto ungreased cookie trays, about two inches apart.
Bake 10-12 minutes at 350 F.
Cool on wire rack and dust with confectioner's sugar. Store in air-tight container.
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