Old Fashioned Raisin Cookies (Acadian)
photo by Lalaloula
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
48
ingredients
- 2 cups brown sugar
- 1 cup raisins
- 1 cup butter, softened to room temperature
- 4 1⁄2 cups flour
- 3 eggs
- 6 teaspoons baking powder
- 1 cup milk
- 1 teaspoon salt
- 1 tablespoon vanilla
directions
- In a large bowl, mix the ingredients together in the order given.
- Drop by heaping teaspoon onto greased cookie sheet.
- Bake in 350°F oven until lightly brown, about 10-15 minutes.
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Reviews
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WOW! I made three different types of cookies today and these were by far the best. I luv their crunchy on the outside yet soft on the inside texture and their light vanilla flavour. I quartered the recipe and got 15 cookies out of it. I did reduce the sugar by half and thought they were still nice and sweet. Thanks for sharing this outstanding recipe with us, Toni! I will most definitely make it again. Made and reviewed for Potluck Tag Game March 2009.
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I found these very bland, as someone else noted. Also a bit "tough", so to the batter left in the bowl I added some cinnamon and some dried cranberries. Also turned the oven up to 375 thinking that might cook them more quickly and possibly make them less tough. A little improvement. I was making them for a pantry sale at church so was disappointed but I'm sure they will get purchased and eaten! BTW, the "Acadians" originated in Nova Scotia, New Brunswick, PEI from the early French settlers. After war with Britain and "clearances", they were driven to Louisiana, not the other way around! In a cookbook I use a lot, "Out of Old Nova Scotia Kitchens, I found a recipe for Jumbo Raisin Cookies and I think I'll use that next time. Almost the same but enough different that I think the flavour will improve. Not a criticism, for I thank you for posting this recipe and obviously many people really like it! Cheers and best wishes from the South Shore of Nova Scotia!
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These are great home made, real old fashioned, cookies. The sort that kids will remember fondly, not to mention dh's, lol. Quick and easy to make but I found them to take longer to bake. They went for 20 mins on convection and were still quite soft, Dh says that they have a lot of flavor and and he gave 5 stars on the first cookie.
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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