These Mom’s Raisin Cookies are a comforting classic that brings the warmth of home baking to your kitchen. The secret lies in boiling the raisins first, which ensures they become exceptionally plump and moist, preventing them from drying out the dough. Creamed shortening and sugar create a tender crumb, while cinnamon and nutmeg add a gentle, aromatic warmth. The addition of chopped walnuts provides a satisfying crunch that contrasts beautifully with the soft cookie. Perfect for afternoon tea, holiday exchanges, or a sweet weekend indulgence, these cookies are simple to make yet deeply flavorful. They hold their shape well but remain delightfully chewy. A timeless recipe that relies on basic pantry staples to deliver a rich, satisfying dessert everyone will love.
Mom’S Raisin Cookies
Description
These Mom's Raisin Cookies are a comforting classic that brings the warmth of home baking to your kitchen. The secret lies in boiling the raisins first, which ensures they become exceptionally plump and moist, preventing them from drying out the dough. Creamed shortening and sugar create a tender crumb, while cinnamon and nutmeg add a gentle, aromatic warmth. The addition of chopped walnuts provides a satisfying crunch that contrasts beautifully with the soft cookie. Perfect for afternoon tea, holiday exchanges, or a sweet weekend indulgence, these cookies are simple to make yet deeply flavorful. They hold their shape well but remain delightfully chewy. A timeless recipe that relies on basic pantry staples to deliver a rich, satisfying dessert everyone will love.Ingredients
Directions
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Preheat oven to 350F (175C).
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Combine raisins and water in a small saucepan; bring to a boil.
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Cook for 3 minutes; remove from the heat and let cool completely (do not drain).
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In a large mixing bowl, cream shortening and sugar until light and fluffy.
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Beat in eggs one at a time, then mix in vanilla extract.
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In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Gradually add the dry ingredients to the creamed mixture, blending thoroughly until just combined.
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Fold in the cooled raisins with their liquid and the chopped walnuts.
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Drop dough by teaspoonfuls onto greased baking sheets, spacing them 2 inches apart.
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Bake for 12 to 14 minutes, or until edges are lightly golden.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts
Servings 72
- Amount Per Serving
- Calories 2102.3kcal
- % Daily Value *
- Total Fat 65.5g101%
- Saturated Fat 21.8g110%
- Cholesterol 93.2mg32%
- Sodium 52.2mg3%
- Total Carbohydrate 359.8g120%
- Dietary Fiber 10.1g41%
- Sugars 194.7g
- Protein 28.0g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not drain the raisin water; it helps keep the cookies moist and chewy.
For a richer flavor, you can substitute butter for the shortening, though the texture may be slightly crispier.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
These cookies freeze well. Wrap them in plastic wrap and store in a freezer bag for up to 3 months.
