When I decided to repost this recipe for Flashback Friday, I couldn't help but use the same picture as in the original post.
It brought back such wonderful memories of my dear Mother-In-Law, Ella Klassen.
Her cookie jar still holds a place of honour in our kitchen and these Raisin cookies always remind us of the love she dispensed along with the cookies.
- 2 cups sultana raisins (the light brown raisins, not the dark ones)
- 1 cup boiling water
- 1 cup butter or margarine
- 1 3/4 cups sugar
- 3 large eggs
- 1 teaspoon vanilla
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon each, cloves, nutmeg and ground star anise (if you have it)
- 1 cup coarsely chopped walnuts or pecans
- In a small saucepan, pour boiling water over raisins, bring to a boil again and cook for 5 minutes.
- Remove from heat and cool raisins (do not drain!) to to room temperature.
- Cream butter and sugar until fluffy.
- Add eggs, one at a time, beating well between additions.
- In another bowl, stir flour, baking powder, baking soda, salt and spices until well mixed.
- Add cooled raisin mixture to butter and egg mixture, mixing well.
- Add flour mixture, a little at a time until well mixed.
- Stir in nuts.
- Using a cookie scoop or two teaspoons, drop dough on to greased or parchment lined cookie sheets.
- Bake in a 350ºF oven for 16 minutes or until lightly browned.
- Makes 5-6 dozen cookies.