Frosted Raisin Nut Cookies Recipe

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Frosted Raisin Nut Cookies Recipe

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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.
MAKES:
39 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling
MAKES:
39 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Frosted Raisin Nut Cookies in Best of Country Cookies 1999, p39

Nutritional Facts

2 each: 167 calories, 8g fat (2g saturated fat), 16mg cholesterol, 51mg sodium, 23g carbohydrate (15g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Frosted Raisin Nut Cookies in Best of Country Cookies 1999, p39

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