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Publisher Photo
Looking for a quick sheet cookie for crowds? This delicately spiced, moist variation is kid-tested...and grandkid-tested.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1 cup raisins
  • 1-1/4 cups water
  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons baking soda
  • 3 cups all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped nuts
  • Confectioners' sugar icing, optional

Directions

In a small saucepan, combine raisins and water; bring to a boil. Drain; reserve 1 cup liquid and set raisins aside.
In a bowl, cream shortening and sugar; add eggs. Add baking soda to raisin liquid. Sift together flour, nutmeg, cinnamon and salt; add alternately with raisin liquid to creamed mixture. Stir in raisins and nuts. Spread in a lightly greased 15x10x1-in. baking pan.
Bake at 350° for 25-30 minutes. If desired, glaze with confectioners' sugar icing while hot. Cut while warm. Yield: 5-6 dozen.
Originally published as Raisin Sheet Cookies in Grandma's Great Desserts Cookbook 1992, p47

Nutritional Facts

2 each: 188 calories, 9g fat (2g saturated fat), 14mg cholesterol, 107mg sodium, 24g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • 1 cup raisins
  • 1-1/4 cups water
  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons baking soda
  • 3 cups all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped nuts
  • Confectioners' sugar icing, optional
  1. In a small saucepan, combine raisins and water; bring to a boil. Drain; reserve 1 cup liquid and set raisins aside.
  2. In a bowl, cream shortening and sugar; add eggs. Add baking soda to raisin liquid. Sift together flour, nutmeg, cinnamon and salt; add alternately with raisin liquid to creamed mixture. Stir in raisins and nuts. Spread in a lightly greased 15x10x1-in. baking pan.
  3. Bake at 350° for 25-30 minutes. If desired, glaze with confectioners' sugar icing while hot. Cut while warm. Yield: 5-6 dozen.
Originally published as Raisin Sheet Cookies in Grandma's Great Desserts Cookbook 1992, p47

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