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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These wonderful cookies remind me of soft snickerdoodles with raisins. The original recipe was from a Midwest Living magazine in 1989; they were called Laurel's Raisin Puffs. I'm not sure who Laurel is but I thank her! They are very good - a regular in our home. Ingredients:
1 cup water |
1 1/2 cups raisins |
3 1/2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups sugar |
1 cup butter, softened |
2 eggs |
1 teaspoon vanilla |
1 teaspoon cinnamon |
Directions:
1. In a small saucepan, bring water to a boil.
2. Stir in raisins.
3. Continue to boil (watching carefully and stirring if necessary) until the water is absorbed by the raisins.
4. Set aside and cool.
5. Combine flour, baking soda and salt in a small mixing bowl; set aside.
6. In a large mixing bowl cream 1 1/2 cups sugar with the butter.
7. Beat in eggs and vanilla.
8. Mix in dry ingredients.
9. Stir in raisins.
10. In a small bowl, combine 1/2 cup sugar and cinnamon.
11. Shape dough into 1 - inch balls.
12. Roll balls in sugar and cinnamon mixture.
13. Place 2-inches apart on an ungreased cookie sheet.
14. Bake at 375°F for 8 minutes.
15. Important! Bake for only 8 minutes for a soft cookie - they become firm as they cool.
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