Hints of cinnamon and plenty of raisins and pecans make this a great alternative to chocolate chip cookies. —Jacqueline Deibert, Klingerstown, Pennsylvania
- 2 cups raisins
- 1 cup water
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- In a small saucepan, combine the raisins and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Set aside to cool. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder, salt and cinnamon; gradually add to creamed mixture. Stir in pecans and raisins with liquid.
- Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. Yield: 5 dozen.
Originally published as Raisin Cake Cookies in Simple & Delicious August/September 2010, p57
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