If I cooked three times a day every single day for the rest of my life (which I’m assuming will be long for the purposes of this ridiculous supposition) I wouldn’t get to all the recipes I have saved on my computer that I absolutely have to try. Fortunately, there are some which already have tried and true status, thus saving me the cooking.
Of course, though, they’re tried and true for a reason, which makes me want them when I read them, putting me further and further behind and/or making me have to live longer.
This is one of those recipes.
My mother has, written at the top of her recipe (which I’ll paste at the bottom,) “From back of Maxwell House coffee cans – 1970’s.” I’m pretty sure Aunt Cora didn’t wander through grocery stores slapping the recipe on the backs of the cans, but the fact remains that these cookies are known simply as “Aunt Cora’s” in our family. They’re an enormous cakey cookie with a fabulously rich spice flavor and they’re studded with nuts and raisins, which I hated as a child (and still don’t love with two very specific exceptions: Raisinettes and raisin toast.) But the cookies were so good that I would carefully pick out the offensive parts and eat the cookie part.
- 2 cups raisins
- 1 cup water
- 3-1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup shortening
- 1-3/4 cup sugar
- 2 eggs
- 1/2 cup chopped pecans
- 1 teaspoon vanilla
Boil the raisins in the water for three minutes. Do not drain. Cool completely.
Stir together the dry ingredients. Set aside.
Cream shortening, adding the sugar 1/4 cup at a time, beating well. Beat in the eggs. Stir in the cooled raisins with the liquid. Add vanilla. Add dry ingredients gradually, blending well between each addition. Add the nuts.
Drop heaping tablespoons 2″ apart on greased cookie sheets. Bake at 375° for 12-15 minutes.
Mama’s handwritten copy : )