Frosted Raisin Nut Cookies |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 39 |
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This old-fashioned cookie is topped with an irresistible brown sugar frosting. I've had the recipe for more than 45 years and have given it out countless times. Ingredients:
1 cup raisins |
1-1/2 cups boiling water |
1 cup shortening |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/8 teaspoon salt |
1/2 cup chopped walnuts |
brown sugar frosting: |
6 to 8 tablespoons heavy whipping cream, divided |
1/4 cup packed brown sugar |
2 tablespoons butter |
2 cups confectioners' sugar |
Directions:
1. Place raisins in a bowl. Add boiling water; let stand for 5 minutes. Drain, reserving 1/4 cup liquid; set the raisins and liquid aside.
2. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with reserved liquid, beating well after each addition. Stir in walnuts and raisins.
3. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
4. In a small saucepan, combine 4 tablespoons cream, brown sugar and butter. Cook and stir until mixture comes to a full boil; boil for 1 minute. Place confectioners' sugar in a bowl; add hot cream mixture and enough of the remaining cream to achieve spreading consistency. Frost cooled cookies. Yield: 6-1/2 dozen.
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