Coffee Liqueur Raisin Cookies Recipes

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.

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.

COFFEE LIQUEUR COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar.
• Gradually add eggs and coffee mixture while mixing.
• Sift together the flour,cocoa,baking soda,and salt,Stir into the creamed mixture.
• Finally, stir in the chocolate chips.
• Drop dough by rounded tablespoonfuls onto a cookie sheet.
• Cookies should be at least 2 inches apart.
• Bake for 23 to 25 minutes.
• Immediately transfer cookies to cooling rack after baking.
• These keep well at room temperature or refrigerated.