This is a cookie that is quietly addicting. It is lightly sweet with a comforting texture, and moist delicious chewiness thanks, in part, to the raisins. The toasted pecans give it crunch and a depthless of flavor that will send you back for first another, and then another, and then… you’re going to have to put them away.
Jumbo Raisin Cookies
½ cup raisins
½ cup golden raisins
½ cup water
2 cups sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon freshly ground nutmeg
¼ cup butter
¼ cup shortening (Crisco)
1 cup sugar
1 extra large egg, beaten to blend
½ teaspoon vanilla
½ cup chopped toasted pecans
Preheat oven to 375°F.
Put raisins and water into a small saucepan and bring to a boil over medium-high heat. Boil until raisins are plump, about 3 minutes. Remove from heat; set aside to cool. (Do not drain.)
Sift together flour, baking powder, baking soda, salt, and spices. Set aside.
Cream butter and shortening together until thoroughly blended. With mixer running, gradually pour in sugar, beating until creamy. Add egg and vanilla; mix well.
Stir in the raisins and any remaining water.
Gradually add the flour mixture, beating to blend. Fold in toasted pecans. Drop by tablespoonfuls onto a parchment or Silpat-lined cookie sheet and bake for 15 minutes or until golden. Makes about 2 dozen.
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