Rehydrating raisins before baking is a good tip.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Katie’s Drop Raisin Cookies
Boil together for 5 minutes 2 cups raisins and one cup water. Cool and add 1 tsp. vanilla.
Cream together one cup shortening and 2 cups sugar. Add three eggs and beat will and then add cooled raisin mixture.
Add to this:
- 4 cups flour
- 2 tsp. salt
- 1 tsp cinnamon
- 1 tsp. nutmeg
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. allspice
Refrigerate overnight. Drop from spoon and bake at 400 degrees about 12 minutes. Orange peel and orange flavor may be substituted for the spices if preferred.