Amish Raisin Cookies Recipe
I found this recipe for a chewy raisin cookie in one of the many Amish cookbooks I own. I haven't seen it duplicated anywhere else. —Marcia Wagner, Berrien Springs, Michigan
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 36
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup water
- 1 teaspoon baking powder
- 1 cup raisins
- 1/8 teaspoon salt
- 3 cups all-purpose flour
- 3/4 cup butter softened
- 2 cups packed brown sugar
- Carbohydrate 23.4793023506638 g
- Cholesterol 23.8153935269297 mg
- Fat 9.09242870705239 g
- Fiber 0.450894683580207 g
- Protein 1.35456178372068 g
- Saturated Fat 5.69946152982883 g
- Serving Size 1 1 serving (47g)
- Sodium 202.433935372594 mg
- Sugar 23.0284076670836 g
- Trans Fat 0.675339685464749 g
- Calories 177 calories
Directions In a small saucepan, combine raisins and water. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside to cool. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in raisins with liquid. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375degrees for 10-12 minutes or until the surface cracks. Remove to wire racks to cool. Yield: 6 dozen. Originally published as Amish Raisin Cookies in Best of Country Cookies 1999, p34
