Mom's Soft Raisin Cookies
Source of Recipe
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Mom's Soft Raisin Cookies
Taste of Home February/March 1993
15 reviews rate this recipe 4.5 of 5 stars.
Prep: 25 min. Bake: 15 min./batch
Yield: 6 dozen. - 36 servings (2 cookies ea.)
With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.� Pearl Cochenour, Williamsport, Ohio
Ingredients:
� 1 cup water
� 2 cups raisins
� 1 cup shortening
� 1-3/4 cups sugar
� 2 eggs
� 1 teaspoon vanilla extract
� 3-1/2 cups all-purpose flour
� 1 teaspoon baking powder
� 1 teaspoon baking soda
� 1 teaspoon salt
� 1/2 teaspoon ground cinnamon
� 1/2 teaspoon ground nutmeg
� 1/2 cup chopped walnuts
Directions:
1. Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain).
2. Preheat oven to 350�. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins.
3. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.
2 cookies equals 170 calories, 7 g fat (2 g saturated fat), 12 mg cholesterol, 116 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.
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