RCI-BR.005.0662.001
Yam and 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.
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 unit
- 1 unit
- 1 cup
- 2 cups
- ¼ teaspoon
- ½ teaspoon
- ½ teaspoon
- ½ teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 cup
Method
1
Preheat the oven to 350°F (175°C).
10 minutes
2
Cream together the shortening and egg in a large mixing bowl until light and fluffy, about 2 minutes.
2 minutes
3
Beat in the vanilla and cooked mashed yams until well combined.
1 minutes
4
In a separate bowl, whisk together the flour, allspice, salt, nutmeg, baking soda, baking powder, and cinnamon.
1 minutes
5
Gradually fold the dry ingredients into the yam mixture until just combined, being careful not to overmix.
2 minutes
6
Fold in the raisins until evenly distributed throughout the dough.
1 minutes
7
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
3 minutes
8
Bake for 12 minutes or until the cookies are lightly golden and set at the edges.
12 minutes
9
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.