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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.
  • Total Time
    Prep: 35 min. Bake: 10 min./batch + cooling
  • Makes
    6-1/2 dozen

Ingredients

  • 1 cup raisins
  • 1-1/2 cups boiling water
  • 1 cup shortening
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 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.
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