- 1/2 cup water
- 1 cup raisins
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 3/4 tsp vanilla
- 2 cups flour
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 baking soda
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- Boil water and raisins in a saucepan over med-high heat for 5 minutes. (most water should re-hydrate raisins so there will not be a lot left)
- Cream together butter and sugar in a large bowl.
- Add eggs and vanilla to butter and cream until smooth.
- In a separate bowl, sift together flour, salt, cinnamon, baking powder, baking soda, nutmeg and allspice.
- Add raisins and remaining water to butter mixture and mix well.
- Add dry ingredients to wet 1/3 at a time mixing well each time.
- Drop dough onto a cookie sheet by the teaspoon.
- Bake at 375F for 12-15 minutes
These cookies spread out while baking and are fluffy once baked.
Adding the dry to wet 1/3 at a time is much easier than adding everything at once as this is a sticky dough but will not affect the recipe if you just add everything together.
I have no idea how long these can be stored for because they are always gone the first day I make them.