Lois Knight'S Recipe For Raisin Cookies
Chewy, flavorful raisin cookies with warm spices and optional nuts, perfect for satisfying sweet cravings and suitable for snack time or dessert occasions.
Ingredients
Instructions
- Bring water and raisins to a boil.
- Let boil briskly for 5 minutes.
- Cool the raisin mixture.
- Stir in baking soda and let stand.
- Preheat oven to 350°F (175°C).
- Cream together sugar and shortening.
- Add vanilla and well-beaten eggs; mix well.
- Combine flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing well.
- Stir in the raisin mixture and chopped nuts if using.
- Drop by teaspoonfuls onto greased baking sheets.
- Bake for 12-15 minutes or until golden brown.
- Cool on wire racks before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the shortening with unsalted butter for a more classic taste. If you prefer a lighter texture, sift the flour before measuring. Adding a pinch of cardamom along with the nutmeg can enhance the spice profile. For a nut-free version, simply omit the chopped nuts.
Serving Suggestions
These raisin cookies are delightful on their own but pair beautifully with a glass of milk or a cup of tea. For a fun twist, serve them alongside a scoop of vanilla ice cream for a delicious dessert. They also complement well with Carrot Salad With Nuts And Raisins for a balanced meal.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer in a freezer-safe bag. To reheat, place them in a 350°F oven for about 5 minutes to restore their softness and warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Lois Knight'S Recipe For Raisin Cookies contains roughly 472 calories, with 3g protein, 35g carbohydrates, and 34g fat. It is a good source of dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 513mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other dried fruits instead of raisins?
Absolutely! Dried cranberries, chopped dates, or even chopped apricots can be used as substitutes for raisins. Just ensure the fruit is roughly the same size as raisins for even baking. The new flavors will add a unique twist to your cookies.
What can I do if my dough is too sticky?
If your dough is sticky, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to scoop onto baking sheets. Additionally, you can lightly flour your hands or the spoon used to drop the dough to help manage stickiness.
Can I make these cookies vegan?
Yes! To make these cookies vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based shortening or coconut oil. Ensure that the vanilla extract is alcohol-free for a fully vegan recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).