Soft Boiled Raisen Cookies
These soft boiled raisen cookies are a family favorite of mine. Boiling the raisens makes them soft, plump and tender. The soft cookies and plump raisens are the perfect combination.
Ingredients
- 1 1/2 cups raisens
- 1 cup shortening
- 1 1/2 cup granulated sugar (plus 3/4 cup to roll cookie dough in)
- 3 large eggs
- 1 tsp vanilla
- 3 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Place raisens in a medium saucepan and cover with water. Boil until the water is mostly absorbed. Set the raisens aside and let them cool while you mix the rest of the ingredients.
- Cream sugar and shortening together until creamy.
- Blend in the eggs and vanilla into the creamed mixture.
- Add the dry ingredients and mix until just blended with a wooden spoon. Batter will be slightly thick.
- Fold the raisens into the batter along with any extra liquid just until raisens are evenly mixed into the batter. You want to have a little raisen water to flavor the cookies and make them more moist. Don't overmix.
- Get a scoop of dough with a cookie scoop and shape it into a ball. Roll the balls of dough in additional sugar in a small bowl and place cookies on a cookie sheet greased or lined with parchment paper.
- Bake at 350 degrees for 10-12 minutes or until cookies are just starting to turn golden brown. Remove the cookies from the oven and cool for one minute. Transfer to a rack to cool.
- Makes approximately 48 cookies.
Tried this recipe?Let us know how it was!