The Pioneer Woman Tasty Kitchen

Grandma Bailey’s Raisin Cookies

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Level: Easy

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Description

A handwritten recipe for these cookies fell out of some of my Grandma’s old cookbooks. The recipe is from my Great Grandma Bailey who passed it down to her daughter-in-law (my Grandma). A lot of information was left out of the recipe, but I have it all figured out for you. One bit of info that was left out was how big to make the cookies. Grandma Bailey and my Grandma are from Texas, so I decided the cookies should be giant.

Ingredients

  • 2 cups Seedless Raisins
  • 1 cup Water
  • 1 cup Soft Butter
  • 2 cups White Sugar
  • 3 whole Eggs, Slightly Beaten
  • 1 teaspoon Vanilla
  • 3-½ cups All Purpose White Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 1-¼ teaspoon Nutmeg
  • 1-½ teaspoon Cinnamon
  • 1 cup Chopped Almonds

Preparation

1. Preheat oven to 375 degrees. Grease two baking sheets.

2. Put raisins and water in a sauce pan. Bring to a simmer and cook for 5 minutes. Drain and cool.

3. With an electric mixer, cream together butter, sugar, eggs and vanilla.

4. In a separate bowl, sift together flour, soda, powder, salt, nutmeg and cinnamon.

5. With a mixer on low speed, alternate adding flour mixture and raisins to the butter mixture.

6. Stir in nuts.

7. Drop by rounded tablespoonfuls onto greased cookie sheets. I used a large cookie scoop and because of their size, I only put 8 cookies on each baking sheet.

8. Bake at 375 degrees for 8-10 minutes. Immediately transfer to a wire rack to cool.

Yields 48 Texas-sized cookies!

One Comment

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barbarabakes on 4.20.2011

What a wonderful story behind this recipe. So much more fun to have a recipe with a history. It sounds wonderful.

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