How to Make Raisin Cookie Recipe 

After I learned how to make a raisin cookie recipe I found it is another one that I consider a necessity to have in my holiday cookie collection. As I always say, I like these recipes to have a variety of flavors and textures. I like all raisin cookies but I include the one with the caramel frosting recipe in my Christmas cookies. The frosting is so good on these cookies and makes them a little extra special for the holidays.


If you want to bake a variety of cookies you have to learn how to make raisin cookie recipes to include in your Christmas cookie recipes. For many years raisins have not only been used in holiday recipes but as a staple in everyday cooking. As a child, I remember many of my friends’ mothers kept raisins on hand as a healthy snack.

A good reason for learning how to make a raisin cookie recipe is that this fruit was thought to keep your whole body in working order; including your eyes, bones and teeth. Since raisins were a necessary ingredient in everyday life, raisin recipes were included in many meals, even in salads and entrees.

Raisins became so important to the diet that the industry expanded rapidly during the nineteenth century being barely able to keep up with the demand. The California sun provided this industry the perfect environment for becoming the world’s largest producer of raisins.

When I was a child we could not afford many of this special fruit. Later because of the massive production, every family was able to add them to their recipes and even eat them directly from the packages. I find raisins so valuable that now this is one of the products which I never allow myself to run out of.

HOW TO MAKE RAISIN COOKIE RECIPE

How to Make Raisin Cookie RecipeHow to Make Raisin Cookie Recipe with Caramel Frosting
  • 1 Cup raisins
  • 1 Cup water
  • 1 Cup soft butter
  • 1 Cup sugar
  • ¼ Teaspoon salt
  • 2 Beaten eggs
  • 1 Teaspoon vanilla
  • 3 Cups flour
  • 1 Cup chopped nuts

Preheat oven to 350F degrees.

Combine the raisins and the water in a saucepan; boil for a few minutes until the raisins are soft. Drain the raisins from the liquid and set aside to cool. RESERVE 4 tablespoons of THE LIQUID.

In a large mixing bowl cream the butter and sugar; add the salt, eggs and vanilla. Blend in the flour and 4 tablespoons of liquid; fold in the well drained raisins and nuts.

Drop rounded teaspoonfuls of dough onto lightly greased cookie sheet;  bake until lightly brown about 12 minutes. Remove from oven and cool; frost with following frosting recipe. Makes approximately 48 cookies.


CARAMEL FROSTING RECIPE

  • 6 Tablespoons brown sugar
  • 1 Tablespoon butter
  • 3 Tablespoons whole milk or cream
  • 1 Teaspoon vanilla
  • Powdered sugar, sifted

Heat sugar, butter and milk in a saucepan until butter and sugar have melted. Add the vanilla. Stir in enough powdered sugar to get a spreading consistency. Spread a little on each cookie.


SOFT RAISIN COOKIES

I remember so clearly how my mother loved soft raisin cookies when I was young. Like the ones Mom would buy this raisin cookie recipe makes large and plumb filled with delicious raisins.

  • ½ Cup milk
  • 1 Cup seedless raisins
  • 1 Cup sugar
  • ½ Cup softened butter
  • 1 ½ Cups flour
  • 1 Beaten egg
  • 2 Teaspoons baking powder
  • ½ Teaspoon salt
  • ½ Teaspoon vanilla

Preheat oven to 375F degrees.

In a small sauce pan heat raisins and milk until raisin become plump.

Drain raisins from milk and set aside to cool; let milk set until cold.

Cream butter and sugar until fluffy; add beaten egg and blend in.

Sift and measure flour; resift flour with salt and baking powder.

Combine flour mixture alternately with cold milk to creamed mixture; mix well.

Stir in vanilla and raisins until well blended; refrigerate until chilled.

Shape dough into 2 inch balls and place on lightly ungreased cookie sheets.

With the bottom of glass dipped in sugar press cookie to about ¼ inch thick and bake about 15 minutes.


OATMEAL RAISIN BARS

A raisin cookie recipe often comes in the form of bar cookies as in these oatmeal raisin bars.

Filling

  • 2 ½ Cups raisins
  • 1 1/3 Cups water
  • 3 Tablespoons cornstarch
  • 3 Tablespoons cold water
  • 1 Cup sugar
  • 1 Teaspoon rum extract

Cook raisins in 1 1/3 cups water over medium heat until tender.

Dissolve cornstarch in 3 tablespoons cold water.

Add sugar and cornstarch mixture to raisins and water; stir over low heat until mixture thickens.

Remove from heat, add rum extract and set aside to cool.

Crust

  • 1 Cup packed brown sugar
  • 1 ¼ Cups quick cooking oats
  • 1 Cup melted butter
  • 1 ½ Cups sifted flour
  • 1 Teaspoon baking soda
  • 1 Cup finely chopped nuts

Preheat oven to 350F degrees.

Combine oats, brown sugar and softened butter; blend well.

Sift flour and baking soda and add to sugar mixture; stir in nuts.

Press half of mixture in bottom of 9 X 13 inch baking pan.

Spread raisin filling evenly over top; top with remaining crumb mixture.

Bake for 30 minutes; cool completely and cut into bars.


APPLESAUCE BARS

Another raisin cookie recipe in form of delicious applesauce bars.

  • ½ Cup softened butter
  • ¼ Teaspoon salt
  • 1 Beaten egg
  • 1 Cup sugar
  • ½ Cup applesauce
  • ½ Cup chopped pecans
  • 1 Cup flour
  • ½ Teaspoon baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon cinnamon
  • 1/2 Cup raisins

Preheat oven to 350F degrees.

Cream butter and sugar; add salt and egg and beat well.

Combine flour, baking powder, soda, raisins and cinnamon.

Blend in applesauce, nuts and flour mixture with creamed mixture.

Spread batter into 8 inch square greased and floured baking pan; bake 40 minutes.

Cool and cut into squares.

› Raisin

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