Alltime favorite raisin cookies
6 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Raisins |
| 1 | cup | Water |
| 1¾ | cup | Sugar |
| 1 | cup | Shortening |
| 2 | Eggs; slightly beaten | |
| 1 | teaspoon | Vanilla extract |
| 3½ | cup | Flour, all-purpose |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1 | cup | Pecans; or walnuts, chopped |
Directions
Combine raisins and water in a medium saucepan; bring to a boil, and boil about 3 minutes. Cool. (Do not drain.) Gradually add sugar to shortening, beating well after each addition.
Add eggs; beat well. Stir in raisins with liquid and vanilla.
Combine dry ingredients; gradually add to raisin mixture, stirring after each addition. Stir in pecans.
Drop by tablespoonfuls 2 inches apart onto well-greased cookie sheets.
Bake at 375 degrees for 10 to 12 minutes or unitl browned.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.