|2 cups raisins|
|1 cup boiling water|
|1 cup shortening (can substitute hard margarine)|
|2 cups sugar|
|1 tsp vanilla|
|4 cups all purpose flour|
|1 tsp baking powder|
|1 tsp baking soda|
|2 tsp salt|
|1 1/2 tsp cinnamon|
|1/2 tsp nutmeg|
|1/4 tsp allspice|
- Combine raisins and water in saucepan. Boil for 5 minutes. Cool.
- Cream together shortening and sugar in a large bowl. Add eggs and beat well.
- Blend cooled raisin mixture into shortening/sugar/egg mixture. Add vanilla.
- Blend or sift together remaining ingredients (i.e. all the dry stuff) into separate bowl.
- Add dry ingredients to creamed mixture and combine thoroughly.
- Drop from a teaspoon onto greased baking sheets. The cookies spread out a fair bit while baking, so you really don't need any more than an oversized teaspoon of dough per cookie.
- Bake in preheated 375° F over for about 12 minutes, so that bottoms are lightly browned (not too dark). Tops of cookies will change colour only slightly, and then tend to darken slightly as they cool.
A tasty treat without being overly sweet. Makes approximately 7 dozen (small) cookies.
This is an old family recipe that I thoroughly enjoyed as a child, so unfortunately I do not have calorie or nutritional breakdown.
This is a large recipe, but the cookies freeze well. For best results, allow cookies to cool and then layer them between sheets of paper towel as you place them into an air tight container. I personally enjoy eating these cookies right out of the freezer, although I recommend waiting a few minutes before biting into them so that you don't break a tooth.
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