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Recipe: Jumbo Raisin

These cookies are very soft, and have a wonderful mix of flavors and spices—as long as you like raisins! They puff up during cooking, and remain puffed. Softness is retained well in storage, but add a piece of bread to enhance their shelf life.

Load recipe in LoseIt: Jumbo Raisin Cookies

The Recipe
Raisins2 cups290 grams
Shortening1 cup205 grams
Brown Sugar1½ cups330 grams
All-purpose Flour4 cups500 grams
Baking Powder1 teaspoon2.6 grams
Baking Soda1 teaspoon2.6 grams
Cinnamon1 teaspoon2.6 grams
Nutmeg½ teaspoon1.2 grams
Allspice½ teaspoon1.0 grams
Preparation and Notes

Preheat oven to 350F (177C).

Boil two cups (290g) of raisins with one cup of water, then let them cool back to room temperature.

Cream shortening and sugar, then add the eggs and the cooled raisins. Combine dry ingredients in a separate bowl, and slowly add to tjhe shortening mixture. Form into roughly 20 gram balls, and place two inches apart on a light-colored baking sheet.

Bake for 15-20 minutes, until the tops just start to brown. Cool on wire cooling racks.