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Frosted Raisin Nut Cookies

 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 McCormick® Pure 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.
Nutritional 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.