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Raisin Cake Cookies

 Raisin Cake Cookies
Hints of cinnamon and plenty of raisins and pecans make this a great alternative to chocolate chip cookies. —Jacqueline Deibert, Klingerstown, Pennsylvania
60 ServingsPrep: 15 min. Bake: 15 min./batch

Ingredients

  • 2 cups raisins
  • 1 cup water
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 cups King Arthur Unbleached 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

Directions

  • 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.

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Raisin Cake Cookies (continued)

Nutritional Facts: 1 cookie equals 100 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 65 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.