Boiled Raisin Cookies Recipes

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.

JUMBO RAISIN COOKIES

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.

GRANDMA'S BOILED RAISIN COOKIES

Steps:

• Preheat oven to 400°F.
• Bring water to boil in small pot, add raisans and boil 5 minutes. Cool. Do not drain water - it will be used in recipe.
• Cream shortening and sugar.
• Add eggs and beat well.
• Add cooled raisans with any left over water, and vanilla.
• Stir flour, baking powder, baking soda, salt, cinnamon and allspice to wet ingredients.
• Drop by teaspoon onto a lightly greased cookie sheet. This mixture is not meant to be really dry.
• Bake 10 minutes.

BOILED RAISIN COOKIES

Steps:

• Boil water and raisins together just until softened, about 5 minutes.
• Cream shortening and sugar together. Gradually add eggs.
• Sift together flour, salt, baking soda, baking powder and cinnamon.
• Gradually add flour mixture to the sugar mixture until thoroughly combined.
• Add water from the raisins and mix. Stir in raisins.
• Drop in spoonfuls onto ungreased cookie sheet. Bake at 375º for approximately 10-12 minutes.

BOILED RAISIN COOKIES

Steps:

• Boil raisins in water for 5 minutes.
• Add 1 tsp baking soda.
• Cream margarine and sugar, beat in eggs and vanilla.
• Add raisin mixture.
• Mix dry ingredients, and combine with raisin mixture.
• Drop from a spoon onto greased cookie sheet.
• Bake 350 10-12 minutes.

OLD FASHIONED OATMEAL RAISIN COOKIES

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.

BOILED RAISIN COOKIES

Steps:

• 1. Boil raisins with water until almost all water is absorbed. Cool.
• 2. Cream together sugar, crisco, and butter. Add eggs.
• 3. Sift together flour, salt, nutmeg and cinnamon.
• 4. Add to butter mixture and mix in remaining ingredients, including the raisins.
• 5. Drop by teaspoon onto un-greased cookie sheet. Bake 10 minutes in a 350 degree oven. Let stand on cookie sheet 2 minutes, then remove to wire rack to cool.

BOILED RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine raisins and water in saucepan. Bring to a boil, reduce heat to simmer, and cook until all of the water has been absorped.
• Sift together flour, bakng powder, soda and salt. Set aside.
• Cream shortening and sugar together in mixer, then add eggs and vanilla and cream all together. Add flour mixture and combine just until dough comes together. Add raisins and incorporate well.
• Combine sugar, cinnamon and nutmeg in a small bowl. Form cookie mix into balls the size of walnuts. Roll dough through sugar mix, place on cookie sheet about 2-inches apart, and flatten slightly with the bottom of a glass.
• Bake for 9-10 minutes, until slightly golden.

RAISIN-FILLED COOKIES

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.