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Mom’s Soft Raisin Cookies

With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.— Pearl Cochenour, Williamsport, Ohio
  • Total Time
    Prep: 25 min. Bake: 15 min./batch
  • Makes
    6 dozen

Ingredients

  • 1 cup water
  • 2 cups raisins
  • 1 cup shortening
  • 1-3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts

Directions

  • 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.
Nutrition Facts
2 each: 170 calories, 7g fat (2g saturated fat), 12mg cholesterol, 116mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 2g protein.
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