Soft Raisin cookie
A cherished family recipe from Pearl Cochenour of Williamsport, Ohio, originally made to send a comforting taste from home to her four sons during World War II. Now, shared with her grandchildren, these cookies carry both history and deliciousness in every bite.
Ingredients
1 cup water
2 cups raisins
1 cup shortening
1 ¾ cups sugar
2 large eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup chopped walnuts
Instructions
Prepare raisins:
In a small saucepan, combine water and raisins. Bring to a boil, then cook for 3 minutes. Remove from heat and let cool without draining.Preheat oven:
Set oven to 350°F (175°C).Make the dough:
In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs and vanilla extract.Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.Combine:
Gradually add the dry ingredients to the creamed mixture, stirring well. Fold in the cooled raisins (with their cooking liquid) and chopped walnuts.Bake:
Drop the dough by teaspoonfuls onto greased baking sheets, spacing them about 2 inches apart. Bake for 12 to 14 minutes, or until the cookies turn golden brown.Cool:
Transfer cookies to wire racks to cool completely.
- Pro Tip
For softer, chewier cookies, slightly underbake by removing them from the oven as soon as the edges are set but the centers still look a little soft. Also, tossing the raisins with a bit of flour before adding them to the dough helps prevent them from sinking to the bottom during baking.
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