Raisin Walnut Cookies
By
Cassie Clark
@goosebumps
1
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.
Rating:
★★★★★ 1 vote
Prep:
30 Min
Cook:
10 Min
Method:
Bake
Ingredients
- 1 c
- water
- 2 c
- raisins
- 1 c
- crisco shortening
- 2 c
- sugar
- 3 large
- eggs
- 1 tsp
- vanilla extract
- 1 c
- black walnuts (chopped)
- 4 c
- flour
- 1 tsp
- baking powder
- 1 tsp
- baking soda
- 1 tsp
- salt
- 1 1/2 tsp
- cinnamon
- 1/4 tsp
- nutmeg
- 1/4 tsp
- allspice, ground
How to Make Raisin Walnut Cookies
- 1Combing raisins and water and boil for 5 minutes. Remove from heat and set aside.
- 2Cream 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.
- 3Mix 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. - 4If you choose to make them with granulated splenda, the baking time is shortened.
