When I was a just a little kid, I remember my grandmother and my aunts all making boiled raisin cookies. They were some of the first cookies that I can remember and I remember them fondly.
Some of them were cakey cookies with raisins. Some were made with a moist, buttery dough that they rolled out like a pie dough. They would cut out circles, lay a scoop of boiled raisins on the first circle, and lay the other circle over the top. They would crimp the edges together with the tines of a fork and bake it. Often, they would spread a white frosting on the cookies.
I expected these to turn out cakey. They didn’t. They are more like a Toll House type chocolate chip cookie but not as rich. I liked them a lot. We tinkered with the recipe a bit to get it right but these are darned good raisin cookies.
- 2 cups raisins
- 3/4 cup water
- 3/4 cup butter
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla
- 4 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoons salt
- 1 1/2 teaspoons cinnamon
Preheat the oven to 375 degrees.
- Bring the water to a boil in small pan. Add the raisins and boil for two minutes. Cover with a lid and set aside but do not drain the water.
- In a medium sized bowl, mix the flour, baking powder, baking soda, salt and cinnamon together.
- Cream the butter and sugar together. Add the eggs and beat in.
- Add about 1/2 of the dry ingredients to the creamed mixture and beat in. Add the vanilla and cooled raisins and water and mix. Add the rest of the dry ingredients and mix.
- Drop by spoonfuls on an ungreased, nonstick dark colored baking sheet.
Bake 8 to 10 minutes or until done. Remove to a wire rack to cool.