Old Fashioned Raisin Cookies Recipes

Steps:

• Simmer raisins and water in saucepan over low heat until plump for 20 minutes.
• Drain raisin liquid into measuring cup.
• Add water to make 1/2 cup.
• Heat oven to 400 degrees.
• Cream shortening, sugar, eggs and vanilla.
• Stir in raisin liquid.
• Measure flour and combine with, baking powder, baking soda, salt and spices.
• Stir into creamed mixture.
• Add oats, nuts and raisins.
• Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheet.
• Bake for 10 minutes.

Steps:

• Filling:.
• Cook raisins with sugar and water for 10 to 15 minutes, or until thick, stirring occasionally.
• Remove from heat and add lemon juice and butter.
• Let cool while preparing dough.
• Cookie Dough:.
• Cream sugar and butter; add egg and mix well.
• Combine flour, baking powder, and salt, and add alternately to sugar mixture with milk and vanilla extract.
• Roll out a portion of the dough to 1/8-inch thickness and cut into rounds with a biscuit cutter.
• Place a teaspoonful of filling on the center of a round, then cover with another round and press edges together.
• Bake at 350 degrees F until golden brown (10 to 15 minutes).

Steps:

• In a large bowl, mix the ingredients together in the order given.
• Drop by heaping teaspoon onto greased cookie sheet.
• Bake in 350°F oven until lightly brown, about 10-15 minutes.

Steps:

• Preheat the oven to 425°; lightly grease (or line with parchment) two baking sheets.
• In a bowl, beat together the butter, sugar, vanilla, baking powder, and salt.
• When smooth, beat in the egg.
• Add the flour and raisins, stirring until well combined.
• Drop the dough by the tablespoonful onto prepared baking sheets.
• Using the bottom of a glass dipped in sugar, flatted the dough to a scant 1/2 inch thick.
• Bake the cookies for 9 minutes, until they are barely set and just starting to brown around the edges.
• Remove them from the oven, let them rest on the pan until you can move them without them breaking, then transfer to a rack to cool.
• *For crisp cookies, bake in a 350° preheated oven for 13-15 minutes, until the cookies are starting to brown around the edges.

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until thickened and bubbly. Cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2-3 hours or until easy to handle. , On a lightly floured surface, roll half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon of raisin filling in the center of each cookie. , Roll out remaining dough. Cut with a 2-in. cookie cutter. With a 1-in. round cookie cutter, cut a hole in the center of each; place over filling. With a fork, press edges to seal. , Bake at 400° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
• Using a 2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly with your hand.
• Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks, about 5 minutes. Transfer cookies to racks, and let cool completely. Wrap each cookie in plastic wrap before packaging.

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• In a large bowl, beat oil and brown sugar until blended. Beat in eggs, then milk. Combine cake mix and oats; gradually add to brown sugar mixture and mix well. Fold in raisins and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool for 1 minute before removing to wire racks.

Steps:

• Combine eggs, raisins, and vanilla extract in bowl and let stand--covered for 1 hour.
• Preheat oven to 350°.
• Cream together butter and the brown and granulated sugars.
• Add flour, salt, cinnamon, and baking soda; mix well.
• Add raisin mixture, oatmeal, and optional chopped nuts. The dough may seem a little dry; but it will be fine.
• Drop by tablespoonfuls onto an ungreased cookie sheet about 2 inches apart.
• Bake for 10-12 minutes until lightly browned.
• Cool on wire rack.
• Notes: Recipe works well doubled.
• Time to make does not include the 1 hour needed for soaking the raisins.
• You can use golden or dark raisins.

Steps:

• To Make The Dough: Sift the flour, baking powder, and salt together; set aside.
• Cream the butter with 3/4 cup of the brown sugar and the white sugar. Beat in the eggs, milk and vanilla. Mix at high speed for 2 minutes, then reduce speed and gradually blend in the flour mixture. Cover and refrigerate dough for at least 3 hours.
• To Make Raisin Filling: Grind the raisins. In a medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to a boil, and simmer for 3 minutes.
• Combine the cornstarch and 2 tablespoons of the water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once cool, stir in the chopped nuts.
• Preheat Oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 2 3/4 inch rounds. Place rounds on the prepared baking sheet. Place a heaping teaspoon of the raisin filling on the cookie round and top with another round. Crimp the edges closed.
• Bake at 350 degrees F (175 degrees C) for 8 minutes. Allow cookies to cool on sheet until just barely warm.

Steps:

• Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.