Best Helens Raisin Drop Cookies Recipes
RAISIN DROP COOKIES
These cookies are very simple but delicious!! I didn't use cinnamon or nutmeg and although some people may have thought this recipe may be tasteless, I loved it! However, if you love flavor, then you may try the cinnamon and nutmeg although I would recommend this cookie without them as well! This recipe may be to huge so you may cut it in half or I even made 1/4 of it and still got 8 medium sized cookies. Enjoy!
Provided by BestTeenChef
Categories Drop Cookies
Time 27m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 310, Fat 10.1, SaturatedFat 1.9, Cholesterol 31.7, Sodium 253.7, Carbohydrate 52.2, Fiber 1.2, Sugar 29.9, Protein 4.1
RAISIN DROP COOKIES
My mother has made these cookies for year and they are delicious. I never liked them until my aunt, Benice, made them once when I was at her house. The story goes that I came home talking about some delicious cookies that "Aunt Neecie" had made, so my mom called her to get the recipe. It was HER Raisin Drop Cookies that I always said I didn't like.
Provided by Tracey D Mizell
Categories Drop Cookies
Time 35m
Yield 3 dozen
Number Of Ingredients 13
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.
Nutrition Facts : Calories 2142.5, Fat 85.5, SaturatedFat 20.1, Cholesterol 124, Sodium 1533.5, Carbohydrate 327.5, Fiber 10.4, Sugar 175.6, Protein 28.4
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