Grandmas Boiled Raisin Cookies Recipes

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass. Bake at 325° for 8-10 minutes or until bottoms are browned. Remove to wire racks.

Steps:

• 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). , 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. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Preheat oven to 400°F.
• Bring water to boil in small pot, add raisans and boil 5 minutes. Cool. Do not drain water - it will be used in recipe.
• Cream shortening and sugar.
• Add eggs and beat well.
• Add cooled raisans with any left over water, and vanilla.
• Stir flour, baking powder, baking soda, salt, cinnamon and allspice to wet ingredients.
• Drop by teaspoon onto a lightly greased cookie sheet. This mixture is not meant to be really dry.
• Bake 10 minutes.

Steps:

• Raisin Mixture: Soak raisins in hot water.
• When plumb and soft, drain water and grind.
• Put in saucepan and add sugar, salt, and water.
• Mix the flour with just enough water to make smooth paste, then add to raisin mixture.
• Let come to boil, then set off to cool.
• Cookie: In large mixing bowl, cream together butter& sugar.
• Beat in eggs.
• Add milk and vanilla.
• Mix until well blended.
• Combine dry ingredients together and add to butter mixture.
• Roll out onto flour surface to about 1/4 inch thickness.
• Cut with round cutter.
• Lay on cookie sheet, and add 1 Tablespoon (about) ground raisin mixture to each cookie.
• Top with another round cookie, pinch sides together.
• Bake@ 350 8-10 minutes or until just starting to brown.

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until thickened and bubbly. Cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2-3 hours or until easy to handle. , On a lightly floured surface, roll half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon of raisin filling in the center of each cookie. , Roll out remaining dough. Cut with a 2-in. cookie cutter. With a 1-in. round cookie cutter, cut a hole in the center of each; place over filling. With a fork, press edges to seal. , Bake at 400° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool completely.