SPICY RAISIN DROP COOKIES
Make and share this Spicy Raisin Drop Cookies recipe from Food.com.
Provided by Marie
Categories Drop Cookies
Time 30m
Yield 5 dozen
Number Of Ingredients 14
Steps:
- Sift flour with soda, salt, cinnamon and cloves and set aside.
- In large bowl, beat shortening, sugar, eggs and vanilla until light and fluffy.
- At low speed, beat in flour until well mixed.
- Stir in raisins and walnuts.
- Refrigerate dough for 30 minutes.
- Preheat oven to 375°.
- Lightly grease cookie sheets.
- Drop batter by rounded teaspoonfuls, 2 inches apart onto cookie sheets.
- Bake 10-12 minutes or until lightly browned.
- Cool partially on wire rack, then glaze tops.
- For glaze, combine sugar, milk and vanilla until smooth.
Nutrition Facts : Calories 1549, Fat 60.8, SaturatedFat 13.1, Cholesterol 128.6, Sodium 800.4, Carbohydrate 243.8, Fiber 6.1, Sugar 169.6, Protein 17.3
RAISIN DROP COOKIES
These cookies are very simple but delicious!! I didn't use cinnamon or nutmeg and although some people may have thought this recipe may be tasteless, I loved it! However, if you love flavor, then you may try the cinnamon and nutmeg although I would recommend this cookie without them as well! This recipe may be to huge so you may cut it in half or I even made 1/4 of it and still got 8 medium sized cookies. Enjoy!
Provided by BestTeenChef
Categories Drop Cookies
Time 27m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Boil raisins in water for 5 minutes.
- Cool then add baking soda. Let stand then add vanilla cinnamon and nutmeg.
- Cream together margarine and sugar then add eggs, baking powder and flour.
- Add raisin mixture to flour mixture and stir together well.
- Drop by teaspoon onto cookie sheet and bake for 12 minutes.
Nutrition Facts : Calories 310, Fat 10.1, SaturatedFat 1.9, Cholesterol 31.7, Sodium 253.7, Carbohydrate 52.2, Fiber 1.2, Sugar 29.9, Protein 4.1
OATMEAL RAISIN DROP COOKIES
So wonderful! Chewy on the inside, a hint of crunchy on the outside... Pure bliss. Got this recipe from my husband's Nanny. Sometimes I'll split the batch and sub chocolate chips in for the raisins, as I have a few family members who absolutely despise raisins, LOL!
Provided by brandimcd
Categories Dessert
Time 10m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Beat sugar and margarine until blended.
- Beat in egg and vanilla until smooth.
- Beat in oats, flour, baking soda and pumpkin pie spice.
- Stir in raisins.
- Drop by the teaspoonful 2 inches apart onto greased cookie sheets.
- Bake 5-7 minutes.
- Allow to cool slightly before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 96.3, Fat 3, SaturatedFat 0.6, Cholesterol 5.2, Sodium 69.1, Carbohydrate 16.3, Fiber 0.8, Sugar 8.4, Protein 1.5
BREAKFAST SANDWICH COOKIES
Provided by Valerie Bertinelli
Time 50m
Yield 18 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Add the butter and cream cheese to a large bowl, using a hand mixer, beat on medium-high speed until light and fluffy, about 30 seconds. Scrape down the bowl and add the egg and beat again until combined.
- In a separate medium bowl, add the flour, chives, baking powder, garlic powder, onion powder, salt and pepper. Add the flour mixture to the butter mixture and beat to combine. Fold the cheese and bacon in by hand.
- Spoon a 2 tablespoon sized ball onto the prepared baking sheet and gently press to slightly flatten. Sprinkle on a pinch of pepper. Repeat with the remaining dough.
- Bake until lightly golden, about 25 minutes. Serve with room temperature butter and jam if desired.
OATMEAL RAISIN SPICE COOKIES IN A JAR
I have not tried this one yet but the recipe comes from a reliable source with positive feedback from other home chefs. Posting it here because I will never find it again otherwise.
Provided by justcallmetoni
Categories Drop Cookies
Time 26m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Mix together flour, cinnamon, ground nutmeg, baking soda and salt. Set aside.
- Layer ingredients in order given in a 1 quart canning jar. Try and find one with a wide mouth as it will much easier to pack. Getting all the ingredients to fit will require some pressing and tapping. Please be sure to firmly pack down each layer in place before adding the flour mixture.
- Instructions to attach to jar:.
- Oatmeal Raisin Spice Cookies.
- Empty jar of cookie mix into large mixing.
- bowl. Use your hands to thoroughly blend the.
- mix.
- Add 3/4 cup butter softened to room temperature. (To make a lower fat cookie, you can replace up to two thirds of the buttrer with unsweetened applesauce.) Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla.
- Mix the dough completely blended. You may need to finish mixing with your hands.
- 4. Shape into balls the size of walnuts. Place on a parchment-lined cookie sheet 2 inches apart.
- Bake at 350 degrees F for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling.
- Makes 3 dozen cookies.
SPICED PUMPKIN-RAISIN COOKIES
Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies from Giada at Home for Food Network are sure to become one of your favorites.
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 23 to 26 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
- In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
- For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
- Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
SPICY CHERRY TOKEN COOKIES
Steps:
- For the cookies: Cream the butter, lemon zest, and sugars until light and fluffy. Slowly add the egg and lemon juice. Add the cherries. In another bowl, mix together the flours, baking soda, chile powder, and salt. Add to the butter mixture. Roll in parchment paper to a diameter of 3/4-inch. Chill well (or freeze).
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- When the batter is chilled, slice into 1/4-inch coins. Bake on prepared baking sheet until light golden brown, 12 minutes. Cool slightly.
- For the glaze: Mix the powdered sugar and lemon juice thoroughly.
- Drizzle the lemon glaze over the cookies while still warm.
SPRITZ COOKIES IV
Buttery, crispy pressed cookies.
Provided by Christina
Categories Dessert Recipes Cookies Butter Cookie Recipes Spritz Cookie Recipes
Yield 60
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Cream together the butter and the sugar. Add the 3 beaten egg yolks and one teaspoon of almond extract. Mix until well blended.
- In a separate bowl, mix together the flour, baking powder and salt. Gradually sift into the butter mixture and stir well.
- Chill until firm (2 - 3 hours).
- Using a cookie press, press out cookies onto a cookie sheet. Bake for 10 minutes.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 8.1 g, Cholesterol 18.4 mg, Fat 3.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 36.1 mg, Sugar 2.5 g
SPICE SPRITZ COOKIES
Tempting at a tea party or on any cookie tray, these crisp confections have a tantalizing twist-you perk them up with pumpkin pie spice!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and pumpkin pie spice; gradually add to the creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 77mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY SPICY OATMEAL RAISIN COOKIES
These are the absolute best I've found. Chewy, and the spices are just right. Great for Christmas to make your house smell all festive!
Provided by CandyTX
Categories Drop Cookies
Time 35m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350~.
- In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth.
- Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.
- Stir in the oats and raisins.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 10 - 12 minutes until light and golden. Do not overbake, you want them to be a little chewy.
Nutrition Facts : Calories 322.1, Fat 13.9, SaturatedFat 5.6, Cholesterol 41.7, Sodium 208.4, Carbohydrate 46.2, Fiber 2.2, Sugar 25.2, Protein 4.8
MOM'S SOFT RAISIN COOKIES
With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
THE BEST SPRITZ COOKIES
This spritz cookie recipe adds cornstarch for a delicate Christmas cookie that is also easier to pipe or push through a cookie press. Make wreaths or trees!
Provided by Rose Levy Beranbaum
Yield Makes 28 rosette or 56 star shaped 2 inch round cookies
Number Of Ingredients 12
Steps:
- Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.
- Spread the almonds evenly on a baking sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- Food processor method: In a food processor, process the almonds and sugar until fairly fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy. Add the egg, vanilla, and almond extract and process until incorporated. Scrape down the sides of the bowl. Add the flour mixture and pulse in just until blended. Stand Mixer Method: Use a nut grater to grate the almonds powder fine and then whisk them into the flour mixture. In the bowl of a stand mixer fitted with the flat beater, on medium speed, beat the sugar and butter until fluffy. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract and beat for 30 seconds, or until incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mixture and mix until incorporated.
- Scrape the mixture onto a sheet of plastic wrap and use the outside of the plastic wrap to knead together the dough until it is completely even and soft enough to pipe smoothly.
- Scoop the dough into the pastry bag (or spoon some of the dough into the cookie press and cover the remaining dough). Pipe 7 rosettes or 14 stars about 13⁄4 inches in diameter onto the cookie sheet, no less than 1 inch apart.
- To get the best possible shape for the rosettes, use your fingers to smooth the ends of the rosettes after piping. For the stars, hold the bag in a vertical position (straight up and down) with the toothed edge of the tube just slightly above the cookie sheet. Squeeze the bag firmly without moving it until the shape is as wide as desired, just at the point when the lines in the dough are on the verge of curving. Stop squeezing the tube and push the tube down slightly. Lift the tube straight up and away. Decorate with the glacéed cherries set in the centers, and/or top with sugar sprinkles or dragées.
- Bake for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or until pale gold.
- Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.
- While each batch of cookies is baking, shape the dough for the next batch. Store in an airtight container at room temperature for 1 month, or refrigerated or frozen for 6 months.
THIN AND CRISPY OATMEAL RAISIN COOKIES
I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.
Provided by Abracadabra
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
- Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
- Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g
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