raisin walnut cookies
(1 RATING)
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.
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prep time
30 Min
cook time
10 Min
method
Bake
yield
Ingredients
- 1 cup water
- 2 cups raisins
- 1 cup crisco shortening
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup black walnuts (chopped)
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice, ground
How To Make raisin walnut cookies
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Step 1Combing raisins and water and boil for 5 minutes. Remove from heat and set aside.
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Step 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.
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Step 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.
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Step 4If you choose to make them with granulated splenda, the baking time is shortened.
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