Walnut Raisin Cookies Recipes

Steps:

• Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
• Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
• Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

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:

• In a large bowl, cream butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add apple juice and lemon extract. Combine the flour, oats, cinnamon, baking soda, salt, nutmeg and cloves. Gradually add to creamed mixture and mix well. Stir in the apples, raisins and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks.

Steps:

• Preheat oven to 350 degree Fahrenheit.
• In small bowl mix flour, baking soda, cinnamon and salt.
• Cream butter and sugars in electric mixer.
• Add eggs and vanilla beating well.
• Add flour mix, mixing well.
• Add oats, raisins, and nuts, mixing well.
• Drop tablespoon size dough on lightly greased baking sheet.
• Bake 10-12 minutes.
• Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.

Steps:

• Place the raisins in a medium bowl and pour enough boiling water to cover; let stand 1 minute, then drain well.
• In a medium bowl sift together flour and baking powder.
• In a large bowl beat butter with sugar until very creamy (about 7-8 minutes, there should be no sugar granules remaining in the butter).
• Beat in vanilla and eggs until well combined (about 1 minute).
• Add in flour/baking powder mixture; mix until combined.
• Stir in raisins (the dough will be very soft!).
• Chill the dough for about 1-1/2 hours to firm slightly.
• Set oven to 300°.
• Line one or more cookie sheets with foil, then butter the foil.
• Coarsley grind the walnuts in a processor.
• Mound the ground walnuts on a work surface.
• Working in batches, drop the dough by tablespoonfuls onto walnuts (the dough will be sticky).
• Using your hands, roll the dough in the ground walnuts coating completely, then forming into balls.
• Transfer to baking sheet/s spacing 2 inches apart.
• Bake until cookies spread, and are golden brown (about 18-20 minutes).

Steps:

• Place raisins in medium bowl. Pour enough boiling water over to cover; let stand 1 minute. Drain raisins well. Sift flour and baking powder into another medium bowl. Beat sugar and butter in large bowl until creamy. Beat in vanilla. Beat in 1 egg, then 1/3 of dry ingredients. Repeat with remaining eggs and dry ingredients in 2 batches. Stir in raisins (dough will be very soft). Chill dough 1 hour to firm slightly.
• Preheat oven to 375°F. Line 3 heavy large baking sheets with foil. Butter foil. Coarsely grind walnuts in processor. Mound ground walnuts on work surface. Working in batches, drop dough by scant tablespoonfuls onto walnuts (dough will be sticky). Using hands, roll dough in ground walnuts, coating completely and forming balls. Transfer to prepared baking sheets, spacing 2 inches apart.
• Bake until cookies spread and are golden brown, about 14 minutes. Transfer to racks; cool completely. (Can be made 2 days ahead. Store in airtight container.)