Orange-Spice Raisin & Nut Cookies |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 12 |
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Grated fresh orange peel, cinnamon, nutmeg and ginger give these spice cookies an autumn-zing . Get the kids involved in making these delicious cookie-treats, and then reward their efforts with the fruits of their labor! Ingredients:
1 1/2 cups butter |
1 cup granulated sugar |
1 cup light brown sugar, firmly packed |
1 teaspoon vanilla extract |
2 eggs, beaten lightly |
1/2 cup molasses |
2 teaspoons grated orange rind |
4 cups flour |
4 teaspoons baking soda |
2 teaspoons cinnamon |
1 teaspoon ground ginger |
1 teaspoon ground cloves |
1 teaspoon ground nutmeg |
1 teaspoon salt |
1/2 cup dark plump raisins |
1/2 cup walnuts, chopped |
additional granulated sugar (for dipping the balls of dough) |
Directions:
1. In a medium mixing bowl, cream together the butter, sugars and vanilla until the mixture is light and fluffy. Add the eggs, molasses and grated orange peel, mixing well.
2. Into another mixing bowl, combine the flour, baking soda, spices, and the salt; sift together. Add the flour mixture in batches to the shortening mixture, and blend the dough well. Add the raisins and walnuts to the blended dough and give a good stir. Chill the dough, covered, for 1 hour (preferably overnight).
3. Preheat the oven to 375 degrees. Shape the dough into 1/2 inch balls; dip one side of each ball into the granulated sugar, and arrange the balls, sugared sides up, about 2 inches apart on ungreased cookie sheets.
4. Bake the cookies in batches in the middle of the preheated oven for 6 minutes, or until the edges begin to brown. Transfer baked cookies to cooling racks.
5. Enjoy with a tall glass of cold milk or a mug of steaming hot cocoa.
6. Cook's Tip: Store cookies in a tightly sealed container at room temperature for up to 1 week or in the freezer for up to 3 months.
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