Raisin Jumbo Cookies Recipe
Ingredients
| Raisins | 2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Flour | 4 Cup (16 tbs), sifted | |
| 1 teaspoon Calumet Baking Powder | ||
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Shortening | 1 Cup (16 tbs) | |
| Sugar | 1 3/4 Cup (16 tbs) | |
| 2 eggs, slightly beaten | ||
| Vanilla | 1 Teaspoon | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
Directions
Bring raisins and water to a boil.
Boil until the raisins are plump about 3 minutes.
Cool.
Sift flour, baking powder, soda, salt, and spices together.
Cream shortening and sugar together until light and fluffy.
Add eggs and vanilla and mix well.
Stir in the raisins and any remaining water.
Gradually add the flour mixture, blending thoroughly after each addition.
Stir in nuts.
Drop by tablespoonfuls about 1 inch apart on greased baking sheets.
Bake in a moderate oven (375°F.) 12 to 15 minutes.
Boil until the raisins are plump about 3 minutes.
Cool.
Sift flour, baking powder, soda, salt, and spices together.
Cream shortening and sugar together until light and fluffy.
Add eggs and vanilla and mix well.
Stir in the raisins and any remaining water.
Gradually add the flour mixture, blending thoroughly after each addition.
Stir in nuts.
Drop by tablespoonfuls about 1 inch apart on greased baking sheets.
Bake in a moderate oven (375°F.) 12 to 15 minutes.
Chef
