Now that the fall season is here, there is pumpkin spice everywhere! When I was a young girl just learning how to bake, this was the first cookie my mother taught me learn how to make. For me, the harbinger of autumn is a cookie jar packed chock-full of these little morsels. -E
2 cups raisins
1 cup water
1 teaspoon baking soda
1 cup butter-flavor shortening
2 ½ teaspoons kosher salt
1 ½ teaspoons cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon ground allspice
2 cups granulated sugar
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts
- Early in the day you plan to bake these cookies, place raisins in a small saucepan. Add the water and bring to a boil. Boil for 5 minutes. Let cool and add baking soda. Stir to combine. Set aside.
- Preheat the oven to 350 degrees.
- In the bowl of a stand mixer, blend the shortening with the salt, cinnamon, nutmeg and allspice.
- Add sugar, then the eggs. Stir until combined. Stir in vanilla.
- Add the flour and baking powder. Stir until combined.
- Add the cooled raisins, including liquid. Stir in chopped nuts.
- Using a #100 dasher scoop (about 1 teaspoon) drop dough onto greased cookie sheets. (I use Silpat). Bake for 12-15 minutes. Cool on wire racks.
Yield: 9 dozen bite-sized cookies.
You should have about ½ cup liquid left in the raisins after boiling.
© 2020, Blue Willow Kitchen