Cocoa Jumbo Raisin Cookies
Blue Binder handwritten two-page recipe
Cocoa Jumbo Raisin Cookies
Yield: Makes about 2 1/2 dozns.
Ingredients
- 2 cups raisins
- 1 cup water
- 3 1/2 cups all-purpose flour
- 1 teaspoon Baking Powder
- 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon Vanilla
- 1/2 Teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup shortening
- 1 3/4 cups sugar
- 2 eggs slightly beaten
- 1/2 cup chopped nuts
Directions
- Place raisins and water in a saucepan; bring to a boil and boil about 3 minutes.
- Set aside to cool, do not drain.
- Mix flour with baking powder, soda, salt, and spices.
- Cream shortening. Gradually add sugar, beating well after each addition.
- Beat in eggs.
- Stir in the raisins with liquid and vanilla.
- Gradually add the flour mixture blending thoroughly after each addition. Stir in nuts. Drop from tablespoon, about. 2 inches apart on greased baking sheets. Bake at 375° for 12 to 15 min.
Timing: boil about 3 minutes; 12 to 15 min.
Temperature: bring to a boil; cool; 375°
Equipment: saucepan; mixing bowl; beater or mixer; tablespoon; greased baking sheets; oven
Notes
- good cookies.
As written
good cookies.
33 A
Arwilda’s changes
- Added “salt”
- Changed “well” to “slightly”
Cocoa Jumbo Raisin Cookies continuation
Yield: Makes about 2 1/2 dozns. as the parent recipe yield
Directions
- Blending thoroughly after each addition.
- blending thoroughly after each addition. Stir in nuts. Drop from tablespoon, about. 2 inches apart on greased baking sheets. Bake at 375° for 12 to 15 min.
- Bake at 375° for 12 to 15 min.
Timing: 12 to 15 min. as parent baking time
Temperature: 375° as parent oven setting
Equipment: tablespoon; greased baking sheets; oven as parent equipment
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