Vintage Raisin Cookies
Ingredients
- yield: approximately 6 dozen 2 inch cookies
- preheat oven: 350 degree
- Adapted from a circa 1940's recipe posted in the Akron Beacon Journal by Betty Harvey Home Economics Editor. Soft buttery cookies laden with plumped raisins and highlighted with cinnamon and brown sugar.
- 1 cup water
- 2 cups 12 ounces seedless raisins - for testing purposes, I used Sun Maid brand
- 1 cup 2 sticks unsalted butter, softenend
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 cups self-rising flour - for testing purposes I used White Lily
- 2 teaspoons cinnamon
Instructions
- Boil raisins and water together for 5 minutes. Remove from heat and set aside to cool.
- Cream butter with both sugars. Beat in eggs.
- Stir in cooled raisin mixture (don't drain) and vanilla.
- Slowly add flour and cinnamon to wet mixture. Mix until all streaks of white flour are gone.
- Chill dough for at least 2 hours.
- Prepare a baking sheet by lining with parchment paper, a baking mat, or spraying with non-stick spray.
- Drop the chilled dough by teaspoonfuls onto the prepared baking sheet.
- Bake in a 350 degree preheated oven for approximately 12 minutes or until the bottoms have browned.
- Remove to a cooling rack.
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