Sister Karen Wheeler
Victoria (McKenzie) Ecclesia, British Columbia, Canada
These are my Mother-in-law's Raisin Cookies. She used to make a double batch and put the dough in the fridge overnight. The next day she'd only be able to bake a single batch because everyone had been helping themselves to the cookie dough all night. My husband Ken was one of the worst culprits! He still can't resist the cookie dough or the cookies. Putting them in the freezer doesn't work unless I don't tell him they're there. He likes them frozen too. This recipe makes about 6 dozen cookies but they are really irresistible so they don't last very long!
1 cup water
2 cups raisins
Boil for 5 minutes and let cool completely or the shortening melts when you add A to B.
1 cup shortening
2 cups white sugar
1 tsp. vanilla
Cream the shortening and add the sugar and cream in. Add the eggs and vanilla and mix well.
1 cup chopped walnuts (optional - I usually don't add them because I don't like crunchy cookies but you may like them.)
Add A and B to C
4 cups flour
1 tsp. each baking soda and powder
1/4 tsp. each nutmeg and allspice
1 1/2 tsp. cinnamon
2 tsp. salt
Mix together in a separate bowl. When thoroughly combined, add slowly, one cup at a time to ABC mixture.
Preheat oven to 375 degrees Fahrenheit. Drop cookies from a spoon or lightly roll into a ball. Place on ungreased cookie sheet. Bake 10-12 minutes. WATCH the cookies to make sure of your oven's cooking time.
They freeze great IF you can get them there before anyone spots them - or smells them!
These are very popular at any time and they're great for having in the freezer for surprise visitors.
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