I think you’ll find that although (like the raisin), this old-fashioned recipe may look unassuming, once you make it for your family, it will be on their permanent hit list! For these cookies, as with any other recipe calling for raisins (breads, granola, etc.), I find the raisins taste so much better when boiled before adding. Follow the instructions in the recipe below, drain and add raisins after they have plumped up from boiling. This step makes cookies like these extra flavorful while preventing the disconcerting chewiness that sometimes results when raisins are baked.
Enjoy revisiting the raisin – something natural that will never go out of style!
- 1 cup raisins
- 1/2 cup water
- 1/2 tsp. baking soda
- 1 cup granulated cane sugar
- 1/2 cup shortening (I use Earth Balance® Shortening Sticks)
- 1 whole large egg + 1 large egg white
- 1/2 tsp. gluten-free vanilla extract
- 2 cups Jules Gluten Free™ All-Purpose Flour
- 1 tsp. gluten-free baking powder
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
In a small saucepan, bring the raisins and water to a boil for one minute, then set aside to cool. When cooled slightly, stir in baking soda.
Preheat oven to 350° F (static) or 325° F (convection).
Using an electric mixer, cream the sugar and shortening until light and fluffy. Add the eggs and vanilla extract and beat well. Add the flour, baking powder, cinnamon and nutmeg and beat until thoroughly integrated. Drain the raisins and stir into the dough.
Drop by teaspoonful onto a parchment-lined baking sheet, leaving 1-2 inches between cookies. Bake in preheated oven for 10-12 minutes, or until lightly browned. Refrigerate any unused dough to bake later.
Yield: 3 dozen cookies.
*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!