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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Boiled Raisin Cookies Recipe

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This recipe for Boiled Raisin Cookies is from The Doherty Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups raisins
1 cup water
1 tsp baking soda

2 cups sugar
1 cup shortening
3 eggs
1 tsp vanilla extract
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 cups toasted and chopped walnuts or pecans (optional)
Directions:
Directions:
Preheat oven to 375º

Put raisins and water in a small saucepan and bring to a boil. Boil for 5 minutes. Remove from heat and stir in the 1 tsp baking soda. Let cool.

In a small bowl, stir together flour, salt, baking powder, cinnamon and nutmeg, set aside. When raisin mixture is cool, beat sugar and shortening together with an electric mixer until fluffy. Add eggs and vanilla, beat until combined. Add flour mixture and beat smooth. Stir in raisin mixture gently, do not use mixer as it will break raisins apart. Stir in nuts if using. Drop by teaspoonfuls onto a baking sheet lined with parchment paper or greased lightly. Bake about 10-12 minutes until lightly browned.

If desired, make a glaze by stirring together 2 cups powdered sugar, 1/2 tsp vanilla extract and 1-2 tbsp milk, beat smooth. Spoon about half a teaspoon of glaze on each cookie while still warm. Let cool completely. Store tightly covered, be sure and put parchment or waxed paper in between layer, whether glazed or not, as the cookies will stick together if you do not.
Number Of Servings:
Number Of Servings:
5 dozen
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I was given this recipe by my friend, Linda Hale, who lived across the street from us for many years. Linda always said she was not a baker, but this cookie always turned out for her.

 

 

 

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