RCI-BR.005.0520.001
Raisin Cookies
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mclean Estate in Irving, Texas in 1982.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- 1½ cups
- baking soda dissolved in ⅓ cup hot water1 teaspoon
- 3 unit
- 1½ cup
- 1 teaspoon
- 3 cups
Method
1
Preheat the oven to 375°F (190°C).
2
Cream together the shortening and brown sugar in a large mixing bowl until light and fluffy, about 2–3 minutes.
3
Beat in the eggs one at a time, mixing well after each addition.
4
Stir the baking soda into the hot water until dissolved, then add this mixture to the creamed ingredients and blend thoroughly.
5
In a separate bowl, whisk together the flour and cinnamon, then fold into the wet mixture until just combined.
6
Fold in the raisins until evenly distributed throughout the dough.
7
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
8
Bake for 12 minutes, or until the edges are lightly golden and the centers are set.
12 minutes
9
Remove from the oven and allow the cookies to cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.