From the kitchen of One Perfect Bite...I haven't made these cookies in years. They were a cookie jar favorite in the late 40's and early 50's, and those of you who are too young to remember these "grandma" cookies might, out of curiosity, want to give this recipe a try. These cookies were popular for years before WWII, but they disappeared from the American table when the constraints imposed by rationing made them impractical for housewives to bake. They reappeared shortly after the war and joined oatmeal and peanut butter as cookie jar favorites across the country. Milk and cookies at the end of the school day was part of a routine that those of us of a certain age remember well. The first order of the afternoon was to change clothes. We were not yet a nation of consumers and there was a clear line drawn between clothes meant for church, those meant for school and those that had been retired and relegated to play status. Once clothes had been changed the cookie jar took center stage and a ritual as old as high tea began. This cookie is a delight and I love this version of the recipe which I found in Taste of Home magazine. It makes a huge batch of of moist and chewy cookies that I think your family will love. The cookies keep well and they are super simple to make. Here is the recipe.
Soft Raisin Cookies...from the kitchen of one Perfect Bite courtesy of Taste of Home magazine
1 cup water
2 cups raisins
1 cup shortening
1-3/4 cups sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
1) 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).
2) Preheat oven to 350 degrees F. Grease 3 baking sheets.
3) In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients. Gradually add dry ingredients to creamed mixture and mix well. Stir in nuts and raisins with any liquid remaining in the pot .
4) Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake 12-14 minutes. Remove to wire racks to cool. Yield: 6 dozen cookies.
One Year Ago Today: Two Years Ago Today:Gougeres - Cheese Puffs Silky Turnip and Potato Soup
Three Years Ago Today: Four Years Ago Today:Rue Tatin Sweet Crescent Rolls Wild Rice Celery and Walnut Salad