Raisin Walnut Cookies

Raisin Walnut Cookies

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Cassie Clark


This recipe is from my grandma Blair. My dad who is diabetic loves these cookies so I adjust the recipe to make them with granulated Splenda and shorten the baking time. He enjoys them so much. When using the Splenda, they are a bit more dry than when baking with sugar. This recipe is my grandmothers original and contains sugar.


★★★★★ 1 vote

30 Min
10 Min


  • 1 c
  • 2 c
  • 1 c
    crisco shortening
  • 2 c
  • 3 large
  • 1 tsp
    vanilla extract
  • 1 c
    black walnuts (chopped)
  • 4 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
    allspice, ground

How to Make Raisin Walnut Cookies


  1. Combing raisins and water and boil for 5 minutes. Remove from heat and set aside.
  2. Cream sugar, vanilla, and crisco. Add spices then and eggs. Mix well with electric mixer, and gradually add in remaining ingredients. Use the water from the raisins as needed.
  3. Mix in the chopped walnuts and raisins by hand as to not crush them.
    Drop by tablespoon on an ungreased cookie sheet.
    Bake for 10 minutes or until lightly brown and firm. Remove to cooling rack.
  4. If you choose to make them with granulated splenda, the baking time is shortened.

Printable Recipe Card

About Raisin Walnut Cookies

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: American
Hashtag: #Rasin Cookies

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