Helens Raisin Drop 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.

RAISIN DROP COOKIES

Steps:

• Preheat oven to 350°F.
• Boil raisins in water for 5 minutes.
• Cool then add baking soda. Let stand then add vanilla cinnamon and nutmeg.
• Cream together margarine and sugar then add eggs, baking powder and flour.
• Add raisin mixture to flour mixture and stir together well.
• Drop by teaspoon onto cookie sheet and bake for 12 minutes.

HELEN'S RAISIN DROP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, cream together the shortening and sugar. Stir in the eggs, one at a time, and then the vanilla. Mix in the flour and baking soda until combined. Then stir in the raisins just enough to distribute evenly.
• Drop by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks.

HELEN'S RAISIN DROP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, cream together the shortening and sugar. Stir in the eggs, one at a time, and then the vanilla. Mix in the flour and baking soda until combined. Then stir in the raisins just enough to distribute evenly.
• Drop by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks.

HELEN'S RAISIN DROP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, cream together the shortening and sugar. Stir in the eggs, one at a time, and then the vanilla. Mix in the flour and baking soda until combined. Then stir in the raisins just enough to distribute evenly.
• Drop by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks.

RAISIN DROP COOKIES

Steps:

• Place raisins and water into saucepan and bring to boil. Boil until raisins are plump, about 3 minutes. Cool (do not drain).
• In mixing bowl, sift flour, baking powder, soda, salt, and spices together.
• In another bowl, cream shortening and sugar together until light and fluffy. Add eggs and vanilla and mix well. Stir in the raisins and any remaining water.
• Gradually add the flour mixture to the sugar & raisin mixture, blending thoroughly after each addition.
• Stir in nuts.
• Drop by tablespoon about 1" apart on ungreased baking sheets (USE A SILPAT! THEY ARE WONDERFUL!).
• Bake at 375¯ for 12 - 15 minutes. Cool on cooling rack.