COOKIES

SOFT RAISIN COOKIES

• 2 cups raisins

Heat oven to 350 degrees. Grease baking sheets. Pour 1 cup water over raisins in a small saucepan. Bring to a boil; continue boiling 3 minutes. Set aside to cool. Do not drain.

Beat shortening and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time, then vanilla. Whisk flour with baking powder, baking soda, salt, cinnamon and nutmeg. Gradually beat dry ingredients into shortening mixture. Stir in nuts.

Drain raisins (reserve liquid) and add to the batter. Stir in liquid a spoonful at a time until batter is soft but not runny. (If the batter seems too soft, add a little flour.)

Drop batter by heaping tablespoon onto prepared pans. Bake 12 to 14 minutes, rotating pans after 7 minutes. (Time will depend on how big you make the cookies and how soft or crisp you prefer.) Makes 48 large cookies.

Per serving: 120 calories (31 percent from fat), 4.3 g fat (1.1 g saturated, 1.8 g !!END TAG!! monounsaturated), 8.8 mg cholesterol, 1.4 g protein, 19.8 g carbohydrates, 0.5 g fiber, 88.7 mg sodium.

Join the discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. In order to post comments, you must be a registered user of MiamiHerald.com. Your username will show along with the comments you post. Thank you for taking the time to offer your thoughts.

     Showing: Oldest first Newest first Most-recommended first Least-recommended first

@Nyx.AuthorDisplayName@ wrote on @Nyx.PostedAtTime@:

@Nyx.repliedToText@

@Nyx.replyAnswerText@

Reply to this Comment @Nyx.Recommender@ @Nyx.AbuseReporter@