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“My aunt Cheri gave this recipe to my mom when I was a little girl and it's always been our favorite. Boiling the raisins plumps them up and makes the cookies turn out so moist and delicious. I won a blue ribbon at the county fair with this recipe when I was 9 yrs old.They are equally good with or without nuts. I use pecans because walnuts give me canker sores, but either will work if you like that little bit of crunch in your cookies. Even people that don't normally like raisin cookies have said they like these. Hope you enjoy them as much as we do!!”
READY IN:
12mins
YIELD:
5-6 dozen cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. 1) Add raisins and water to a small saucepan and bring to a boil. Boil for 5 min, then remove from heat and stir in baking soda. Set aside to cool. Preheat oven to 425 degrees.
  2. 2) Cream together, sugar, shortening, vanilla and eggs.
  3. 3) Add raisins with their liquid to creamed ingredients, mixing to incorporate.
  4. 4) Sift together remaining dry ingredients (flour, baking powder, salt, cinnamon & nutmeg) until well combined.
  5. 5) A little at a time, add dry ingredients to wet ingredients, mixing until soft dough forms. (This can be done with a hand mixer or stand mixer).
  6. Drop by rounded spoonfuls onto cookie sheet. Bake at 425 degrees for 12-15 min until light golden brown. Remove to rack to cool.

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