Badsnake's Mom's Raisin Cookies
2001-10-10 @ 8:03 a.m.
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Hi, everybody. Badsnake here. I wanted to post the raisin cookie recipe, but I thought it would do better on this site than my own. So, Deb has graciously allowed me to do a Guest Comfort Food for you.
As you may have read, these were one of my favorites as a kid. Actually the only people in my family who really liked them were me and my dad. They're different from your standard raisin cookie, which would normally have brown sugar or molasses and possibly oats or something. These are flour based, and they're not too sweet. They're sort of like sweet (but not too sweet), flat, raisiny scones with a great chewy mouth feel.
Raisin Cookies
3 1/2 cups sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp salt
1 cup ground raisins
1/2 cup shortening
1 cup sugar
2 eggs
1/2 cup sour cream
Sift the dry ingredients together. You want to measure the flour after sifting, so what I did was start with about a cup of flour in the sifter and then threw all the other dry stuff in with it. That way, I made sure that the full measures of spices and soda got into the first measured cups of sifted flour. Measuring after sifting is messy. It's best just to sift out onto a piece of wax paper and then gently pour your sifted flour into measuring cups.
Grind your raisins in a crank grinder (or you could probably do it in a couple pulses with a food processor, but that's not nearly as fun) and measure out a cup. It takes about half a box of raisins.
Put the shortening into a mixer and work until soft. Add the sugar and beat until creamy. Beat in the eggs thoroughly. Stir in the sour cream, raisins and flour mix. Chill the dough for at least 1 hour.
Preheat your oven to 350 degrees. Remove hunks of dough from the chilled portion (leave the remaining hunk in the fridge as much as possible) and roll them out on a lightly floured board as thin as you can (around 1/8 inch). Pat flour on dough as needed to prevent sticking. Cut out cookies with a cookie cutter and transfer to a non-stick cookie sheet. I did half of mine on a non stick sheet, and half on a sheet covered with parchment paper, using the same piece of paper for the whole half batch.
Bake each batch for eight minutes. Remove immediately from cookie sheet and transfer to cooling rack or brown paper bags cut open and spread out on a table. This recipe makes 10-12 dozen cookies.
I'll try to post a picture to go with this recipe later on.
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