Amish Soft Raisin Cookies Recipes

AMISH RAISIN COOKIES

Steps:

• In a small saucepan, combine raisins and water. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside to cool. , In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in raisins with liquid. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until the surface cracks. Remove to wire racks to cool.

MOM'S SOFT RAISIN COOKIES

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.

AMISH SUGAR COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture., Drop by small teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

AMISH SOFT RAISIN COOKIES

Steps:

• Add boiling water to raisins.
• Cook 5 minutes. Set aside to cool.
• Cream crisco and sugar. Add eggs and vanilla -- and beat well.
• Sift together flour, baking powder, baking soda, salt and spices.
• Add alternately with raisin liquid to creamed mixture.
• Stir in raisins and nuts.
• Chill dough several hours or overnight.
• Drop by teaspoonsful onto greased cookie sheet.
• Bake at 350* for 12 minutes.

AMISH RAISIN COOKIES

Steps:

• Position oven racks in the middle and upper third of the oven; preheat to 375 degrees. Line 2 baking sheets with parchment paper.
• Place the raisins in a medium saucepan and add enough water to cover them (about 1 cup). Bring the water to a gentle boil over medium heat, and cook for 5 minutes. Drain the raisins and set aside to cool.
• Combine the flour, baking soda, baking powder, cinnamon, nutmeg and allspice in a medium bowl. Set aside.
• In a large bowl, using a stand mixer or electric hand mixer on medium speed, beat the butter, sugar and eggs for about 1 minute, just until the pieces of butter become small specks. Add the vanilla extract, stopping to scrape down the sides of the bowl. Reduce the speed to low and add the cooled raisins. Add the flour mixture, mixing just until incorporated. Add the pecans, mixing just to combine. (The dough will be coarse.).
• Pinch off tablespoon-size pieces of dough and place them 1 inch apart on the prepared baking sheets. (The cookies will look like rough mounds.) Bake for 5 minutes, then rotate the baking sheets from top to bottom and front to back. Bake for 4 to 5 minutes or until the bottoms and several spots on the top are light brown. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store the cookies in an airtight container at room temperature for up to 3 days. Or freeze, well wrapped, for up to 2 months.