Spicy Raisin Drop Cookies Recipes

Steps:

• Sift flour with soda, salt, cinnamon and cloves and set aside.
• In large bowl, beat shortening, sugar, eggs and vanilla until light and fluffy.
• At low speed, beat in flour until well mixed.
• Stir in raisins and walnuts.
• Refrigerate dough for 30 minutes.
• Preheat oven to 375°.
• Lightly grease cookie sheets.
• Drop batter by rounded teaspoonfuls, 2 inches apart onto cookie sheets.
• Bake 10-12 minutes or until lightly browned.
• Cool partially on wire rack, then glaze tops.
• For glaze, combine sugar, milk and vanilla until smooth.

Steps:

• Preheat oven to 350°F.
• Boil raisins in water for 5 minutes.
• Cool then add baking soda. Let stand then add vanilla cinnamon and nutmeg.
• Cream together margarine and sugar then add eggs, baking powder and flour.
• Add raisin mixture to flour mixture and stir together well.
• Drop by teaspoon onto cookie sheet and bake for 12 minutes.

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 F (175 degrees C).
• In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Steps:

• Cream butter and sugar.
• Add well beaten egg.
• Sift flour and spices.
• Add raisins and nuts.
• Mix together nuts and raisins in flour.
• Slowly add flour, spice, nuts and raisins to egg, butter and sugar.
• Add quickly baking soda dissolved in hot water.
• Mix well until all liquid comes together.
• Drop from spoon on greased pan.
• Bake 10 minutes at 350. Watch, till slightly browning on the bottom edge.
• These might take a tad longer in your oven, mine cooks high. This is just a guesstimate because Grandma just had Bake as the next instruction so time and heat was a guess for me. They are nice and soft and I have double the recipe without any problems.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Steps:

• Beat butter and both sugars in large bowl until creamy. Beat in milk, egg and vanilla. Stir flour, baking powder, cinnamon, allspice, cloves and salt in medium bowl. Add to butter mixture; beat to blend. Stir in raisins and walnuts. Cover dough and refrigerate until chilled, about 2 hours (dough will be sticky).
• Preheat oven to 375°F. Drop dough by rounded teaspoonfuls onto heavy large baking sheets, spacing evenly. Bake until cookies are pale golden, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)

Steps:

• Preheat oven to 350~.
• In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth.
• Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.
• Stir in the oats and raisins.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 10 - 12 minutes until light and golden. Do not overbake, you want them to be a little chewy.

Steps:

• Place raisins and water into saucepan and bring to boil. Boil until raisins are plump, about 3 minutes. Cool (do not drain).
• In mixing bowl, sift flour, baking powder, soda, salt, and spices together.
• In another bowl, cream shortening and sugar together until light and fluffy. Add eggs and vanilla and mix well. Stir in the raisins and any remaining water.
• Gradually add the flour mixture to the sugar & raisin mixture, blending thoroughly after each addition.
• Stir in nuts.
• Drop by tablespoon about 1" apart on ungreased baking sheets (USE A SILPAT! THEY ARE WONDERFUL!).
• Bake at 375¯ for 12 - 15 minutes. Cool on cooling rack.