Karla's Toasted Pecan and Raisin Cookie
- 2 cups Sun-Maid Natural Raisins
- 1 cup water
- 3 1/2 cups of flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup shortening
- 1 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup pecans, chopped
- 1/4 cup walnuts, chopped
Preheat oven to 375 degrees.
Place water and raisins in small saucepan, bring to boil. Boil 3-4 minutes. Set aside to cool.
Place nuts on ungreased cookie sheet and toast for 5 minutes at 375 degrees. Set aside.
Grease cookie sheets.
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg, set aside.
In large bowl, cream together shortening and sugar, beat in eggs and vanilla. Stir in raisins along with liquid in which they were boiled.
Blend in flour mixture, and then mix in nuts, drop by tablespoonfuls onto cookie sheet.
Bake 12-15 minutes or until firm, remove from cookie sheet to cool on wire rack.