Jumbo Raisin Spice Cookies Recipes

Steps:

• In a small saucepan, over medium heat, combine the 1/3 cup of sugar, water, raisins, butter and pinch of salt. Bring ingredients to a boil, and cook until thick, you should be able to see the bottom of the pan while stirring when finished. Remove from heat and set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Sift together the flour, cinnamon, allspice, cloves, salt and baking powder, set aside. In a medium bowl, cream shortening and sugar until smooth. Stir in the eggs and vanilla. Add dry ingredients, mix until blended, then finally stir in the milk.
• On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 2 1/2 inch circles. Place a teaspoon of filling onto the center of half of the cookies. Cover with the other half of the cookies. Press the edges together with the tines of a fork. Sprinkle with sugar and bake on unprepared cookie sheets for 10 to 12 minutes in the preheated oven.

Steps:

• 1. Boil together raisins and water for 5 minutes.Cool
• 2. Cream together shortening, sugar, eggs and vanilla. Add cooled raisins and juice.
• 3. Sift together remaining ingredients except for nuts.
• 4. Add nuts, mix well and drop by teaspoonful on greased baking sheet. Bake at 375 F for 12- 15 minutes or until done.

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 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.
• Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets.
• Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Steps:

• ((I soak my raisins in water for a few hours before making the cookies, just to plump 'em up.)).
• Stir together flour, soda, cinnamon, ginger, cloves and salt. Mix in cereal and raisins. Set aside.
• Cream together shortening and brown sugar in large mixer bowl. Beat in eggs and molasses. Stir in dry ingredients mixing until well combined ( mixture will be quite dry ).
• Shape dough into 4 cm (1 1/2") balls; roll in granulated sugar if desired. Place on lightly greased cookie sheets and flatten with a fork, allowing 6 cookies per sheet.
• Bake at 190C (375F) 7 - 8 minutes or until lightly browned. ( Do not overbake or cookies become very crunchy when cooled ) . Cool on baking sheets 2 - 3 minutes, then remove to racks to cool completely. Store in airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, beat butter until soft. Mix in the vanilla and sugar. Add the eggs and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, salt, ginger cinnamon and nutmeg. Gradually stir into the butter mixture. Stir in raisins and peanuts. Mixture will be stiff. Take tablespoon-sized pieces of dough and roll into a ball. Place onto cookie sheets and flatten slightly to 1/2 inch thickness.
• Bake for 15 to 18 minutes in the preheated oven. Let cool on wire racks.

Steps:

• 1. Boil raisins and water together 5 minutes. Cool. (DO NOT DRAIN THE LIQUID OFF OF THE RAISINS) Cream shortening and sugar. Add the eggs and beat well. Add vanilla and cooled raisins. Sift the flour, baking powder, soda, salt, cinnamon, nutmeg and allspice together and add to the raisin mixture. Blend well. Add the nuts and chill dough. Dropped on a greased cookie sheet or a parchment paper lined cookie sheet and bake at 400 degrees for 12 to 15 minutes. ****this batter is thick*****

Steps:

• Cream shortening, sugar, eggs and vanilla.
• Add cooled raisins, including liquid.
• Add flour, baking powder, soda, salt and spices.
• Mix well.
• Stir in chopped nuts.
• Drop by spoonfuls on cookie sheet.
• Bake @ 375 F for 12 to 15 minutes.
• DO NOT overbake!

Steps:

• Heat oven to 400°.
• Combine flour, baking soda, baking powder and salt in a medium bowl; set aside.
• Beat butter in the bowl of an electric mixer until softened; beat in sugars until well blended; beat in the eggs, one at a time, blending well after each addition; beat in vanilla, fold in the flour mixture with a spatula.
• blend 5 seconds with the mixer on low; the batter will be thick; stir in the oats, raisins and nuts.
• Drop by rounded tablespoonful onto ungreased cookie sheets 2 inches apart.
• Bake until lightly browned and edges are set, 12-15 minutes.
• Cool cookie sheets on a wire cake rack 1-2 minutes; gently remove the cookies from the sheets to the rack; cool completely.

Steps:

• Cook raisins in boiling water for 5 minutes, then let them cool.
• Cream shortening; add sugar and beat well.
• Add eggs and beat until well blended.
• Add vanilla and cooked raisins.
• Combine flour, baking powder, salt, soda and spices.
• Add to the creamed mixture and mix well.
• Drop by spoonfuls on greased cookie sheet.
• Bake at 325 degrees for 10 to 15 minutes.