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Frosted Raisin Nut Cookies

This old-fashioned cookie is topped with an irresistible brown sugar frosting. I've had the recipe for more than 45 years and have given it out countless times.

39 ServingsPrep: 35 min. Bake: 10 min./batch + cooling

Ingredients

1 cup raisins
1-1/2 cups boiling water
1 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
BROWN SUGAR FROSTING:
6 to 8 tablespoons heavy whipping cream, divided
1/4 cup packed brown sugar
2 tablespoons butter
2 cups confectioners' sugar

Directions

Place raisins in a bowl. Add boiling water; let stand for 5 minutes.
Drain, reserving 1/4 cup liquid; set the raisins and liquid aside.
In a large bowl, cream shortening and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, baking soda and salt; add to the creamed
mixture alternately with reserved liquid, beating well after each
addition. Stir in walnuts and raisins.

2 of 2

Frosted Raisin Nut Cookies (continued)

Directions (continued)

Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking
sheets. Bake at 375° for 9-11 minutes or until lightly browned.
Cool for 2 minutes before removing to wire racks to cool completely.
In a small saucepan, combine 4 tablespoons cream, brown sugar and
butter. Cook and stir until mixture comes to a full boil; boil for 1
minute. Place confectioners' sugar in a bowl; add hot cream mixture
and enough of the remaining cream to achieve spreading consistency.
Frost cooled cookies. Yield: 6-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 167 calories, 8 g fat (2 g saturated fat), 16 mg cholesterol, 51 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.