As far back as I can remember, my Mother-In-Law would pull out these cookies when visitors stopped by for a visit. These cookies are great with a cappuccino for breakfast, or with a cup of coffee for a mid-morning snack. You can also double the recipe, freeze half, and just defrost the second batch when needed. These cookies are not too sweet, and can be enjoyed by both children and adults. By putting the raisins in the boiling water, they plump up and help keep the cookies moist.
Deborah Mele 2011
- 1 Cup Water
- 1 Cup Raisins
- 1 Cup Shortening
- 3 Eggs
- 1/2 Teaspoon Salt
- 1 Cup Sugar
- 1 1/2 Teaspoons Cinnamon
- 1/2 Teaspoon All-Spice
- 3 1/2 Cups Flour
- 2 Teaspoons Baking Powder
- Preheat the oven to 350 degrees F. and lightly grease two baking sheets.
- Place the water and raisins in a small pot, and bring to a boil.
- Add the shortening, and remove from the heat, stirring until the shortening has melted.
- In a bowl, beat together the eggs and the sugar until light.
- Add the raisin mixture to the egg mixture, and then add the flour, salt, baking powder and cinnamon.
- Mix just until combined.
- Drop by tablespoons onto the prepared cookie sheets, leaving space between each cookie.
- Bake for 15 to 20 minutes, or until the cookies are set, and the bottoms lightly browned.