Classic Raisin Puff Cookies Food

RAISIN PUFFS

Steps:

• Combine raisins and water in a small saucepan over medium heat.
• Simmer until water is almost completely reduced, about 15 minutes. Set aside to cool.
• In a large mixing bowl, cream shortening and 1 1/2 cups sugar.
• Add eggs and vanilla, beating until combined.
• In a medium bowl, combine flour, baking soda, and salt.
• Gradually add dry ingredients to the mixing bowl, beating until combined.
• Stir in raisins.
• Place remaining 1/2 c. sugar in a small bowl.
• Roll dough into 1-inch balls, and roll in the sugar, thoroughly coating.
• Arrange dough balls two inches apart on parchment paper or silicone mat-lined baking sheets.
• Bake at 350 degrees for 10 minutes, or until edges are golden, and centers appear set.
• Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely.

RAISIN PUFF COOKIES

Steps:

• In small saucepan, bring raisins, water, and 1 tsp vanilla extract to a boil. Remove from heat and set aside. Preheat oven to 350 degrees and grease baking pans. In medium bowl, cream together shortening/butter and sugar. Add eggs one at a time, then vanilla extract. Stir together flour, baking soda, and salt. Then, combine flour mixture, one cup at a time, into shortening/sugar mixture. Mix dough completely. Drain raisins and stir into dough. Put 3 TBSP sugar on a plate. Roll 1-inch balls of cookie dough in sugar, then place on baking sheet app. 2 inches apart. Bake 9-11 minutes or until golden brown on the bottom and slightly firm to the touch. Recipe yields app. 3 dozen cookies.

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

CLASSIC RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine butter, brown sugar, sugar, milk, egg and vanilla; beat until light and fluffy.
• Whisk together flour, cinnamon, baking soda and salt.
• Add to butter mixture; stir well. Add oats, walnuts and raisins. Drop by teaspoonfuls onto parchment paper lined baking sheet. Bake in upper third of oven for 12 to 15 minutes.

JUMBO RAISIN COOKIES

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

RAISIN PUFFS

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheets with parchment paper or nonstick baking mats.
• Place raisins and 3/4 cup water in a small sauce pan and simmer gently until the raisins have absorbed most of the water and are soft, about 5 minutes, drain.
• Using an electric mixer at low speed, cream the sugar, butter and vanilla until thoroughly combined.
• Sift together the flour, baking soda and salt.
• Stir the dry ingredients and raisins into the butter mixture with a spoon.
• The batter will be crumbly.
• Gather about a tablespoon of dough in your fingers and squeeze so dough holds together.
• Roll into walnut-sized ball.
• Roll the balls in granulated sugar and place 1 1/2 inches apart on the prepared cookie sheets.
• Bake for 12 to 15 minutes, until lightly browned and puffed.
• Transfer to wire racks to cool.
• Store in airtight tins, as these are quite fragile and have a tendency to fall apart if jostled.

CLASSIC RAISIN PUFF COOKIES

Steps:

• Preheat oven to 350 degrees.
• Add water and raisins to medium saucepan.
• Bring to boil and cook until all water is gone. Be careful not to burn raisins.
• In second pan add vanilla extract, eggs, and sugar and blend.
• Add raisin mixture and stir together.
• Add flour and salt and mix together well.
• Roll dough into balls with floured hands.
• Roll each dough ball in sugar and cinnamon mixture and place on greased cookie sheet.
• Bake for nine to ten minutes. Cookies are done when edges are golden brown.
• Remove from oven and place on cooling racks.
• Once cooled serve and enjoy!

RAISIN PUFFS

Steps:

• In a small saucepan, bring water to a boil.
• Stir in raisins.
• Continue to boil (watching carefully and stirring if necessary) until the water is absorbed by the raisins.
• Set aside and cool.
• Combine flour, baking soda and salt in a small mixing bowl; set aside.
• In a large mixing bowl cream 1 1/2 cups sugar with the butter.
• Beat in eggs and vanilla.
• Mix in dry ingredients.
• Stir in raisins.
• In a small bowl, combine 1/2 cup sugar and cinnamon.
• Shape dough into 1 - inch balls.
• Roll balls in sugar and cinnamon mixture.
• Place 2-inches apart on an ungreased cookie sheet.
• Bake at 375°F for 8 minutes.
• Important! Bake for only 8 minutes for a soft cookie - they become firm as they cool.

CLASSIC RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Beat butter, sugars, milk, egg, and vanilla until light and fluffy.
• Stir flour, baking soda, salt, and cinnamon together and add to butter mixture. Mix well.
• Stir in oats and raisins.
• Drop by tablespoonfuls onto greased cookie sheets.
• Bake 12-15 minutes. Cool on wire racks.

RAISIN PUFF COOKIES

Steps:

• 1. Boil the raisins in water with 1 teaspoon of vanilla added until the water is gone.Cool.
• 2. In mixing bowl, cream crisco with sugar. Add eggs and 1 teaspoon vanilla. Beat. Add flour , baking soda and beat. Mix in raisins.
• 3. Roll into 1 1/2 inch balls. Roll in granulated sugar and place on parchment lined sheet. Bake at 350 degrees until brown.

AMISH SOFT RAISIN COOKIES

Steps:

• Add boiling water to raisins.
• Cook 5 minutes. Set aside to cool.
• Cream crisco and sugar. Add eggs and vanilla -- and beat well.
• Sift together flour, baking powder, baking soda, salt and spices.
• Add alternately with raisin liquid to creamed mixture.
• Stir in raisins and nuts.
• Chill dough several hours or overnight.
• Drop by teaspoonsful onto greased cookie sheet.
• Bake at 350* for 12 minutes.