The following recipe for Raisin-Walnut Cookies is from SurvivalBlog reader R.E.. This recipe makes about 6 dozen cookies.
Ingredients
- 1 cup water
- 2 cups raisins
- 1 teaspoon baking soda
- 1 cup vegetable shortening
- 2 cups white granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon table salt
- 1.5 cups chopped walnuts
Directions
- In a small saucepan, combine water and raisins, bring to boil, reduce heat, and simmer 5 minutes. Remove from heat and cool completely.
- While the raisin mixture is cooling, stir together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- After raisins have cooled completely, stir baking soda into cooled raisins and set aside.
- Preheat your oven to 350°F.
- Cream together shortening and sugar until well blended. Add vanilla, eggs, and raisin mixture and blend well.
- Add flour mixture to wet ingredients and blend until just a small amount of white flour is still visible. Add the nuts and blend just until no white flour is visible and nuts are evenly distributed throughout the mixture.
- Drop by rounded teaspoonfuls onto ungreased baking sheets, allowing room for cookies to spread. Bake at 350°F for 15 minutes.
- Remove from the oven and cool on a cookie sheet for 5-10 minutes before placing the cookies on a cooling rack to cool completely.
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