Ingredients: |
Ingredients: 1 cup boiling water
3/4 cup Muscat raisins*
1/2 cup shortening
1 1/2 cup brown sugar (GF: 1 3/4 cup)
2 eggs
3 cups flour (GF: 2 cups GF flour mix, 3/4 cup potato starch, 3/4 cup rice flour)
1 teaspoon baking soda (GF: 2 teaspoons)
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon salt
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Directions: |
Directions:Boil water in microwave or on stove-top.
Add raisins and cook for 30 more seconds in microwave or just a minute or so on stove-top and set raisin mixture aside.
In mixing bowl, cream shortening, sugar and eggs.
Slowly blend in vanilla, cinnamon, nutmeg, cloves, salt, baking soda, raisins mixture and flour.
Cover mixing bowl and place in refrigerator for about 1 hour.
Once cookie dough has stiffened up, drop rounded spoonfuls onto cookie sheet.
Bake at 350° for ___ minutes. |
Personal
Notes: |
Personal
Notes: * MUSCAT RAISINS
If you are unable to purchase Muscat raisins, Measure natural raisins for the recipe at an amount equal to the Muscat raisins. Add molasses or honey to the natural raisins at half that amount, i.e. for 1 cup of raisins use 1/2 cup molasses or honey. Place mixture in a microwave safe bowl and microwave on high for 20 to 40 seconds. Set this aside and let cool for 15 to 20 minutes. Remove the excess liquid by draining the raisins through a sieve. Use the raisins as specified in the standard Muscat recipe as a replacement for the Muscat raisins.
Source: Marion Fullerton Emmett
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This recipe for Grandma Emmett's Soft Raisin Cookies is from