Soft Raisin Cookies
1 c. raisins1/2 c. water
1 c. sugar
1/2 c. shortening
2 eggs
1/2 tsp. vanilla
2 c. flour
1 tsp. salt
1/2 tsp. baking powdwer
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Bring raisins and water to boil; simmer uncovered 5 minutes,
then set aside. Cream sugar and shortening until light; beat
in eggs and vanilla until mixture is fluffy.
Stir in raisins. Combine remaining ingredients and stir into
creamed mixture. Drop dough by heaping Tbs. 2 inches apart
on cookie sheet. Bake at 375 for 12 minutes or until lightly
browned. Cool on wire racks. Store in tightly covered container,
(cookies will become soft). Makes about 2 dozen.
Heart Cookies
1/2 pound butter, softened2 1/2 cups sifted all-purpose flour
1 cup sifted confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
1. Preheat oven to 325 degrees F (170 degrees C).
2. Mix butter in a mixer until light, add remaining ingredients.
3. Knead until velvety. Roll one-half of the dough at a time to
about 1/4 inch thickness using the smallest amount of flour possible.
4. Cut out and bake on a lightly greased pan for 12 minutes.
Cookies will be almost white when cooked. Yields: 12 servings.
