Retro Raisin Cookies

Submitted by: Charlene Garabedian, Grand Prize Winner of The 2012 Big Fresno Fair

  • Yields 36 cookies
  • Details


    • 2 cups water
    • 2 cups California raisins
    • 1 cup Crisco®
    • 2 cups sugar
    • 3 eggs
    • 1 teaspoon vanilla
    • 4 cups flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 1/4 teaspoons salt
    • 1 1/2 teaspoons cinnamon
    • 1/4 teaspoon allspice
    • 1/2 teaspoon nutmeg
    • 2 cups walnuts, chopped
    • 1 cup quick oats


    • 4 cups powdered sugar
    • 1 teaspoon vanilla
    • 4 tablespoons water


    Preheat oven to 400º.  Line cookie sheets with parchment paper.  Set aside.

    Boil raisins in water for five (5) minutes.  Drain and let cool.  Save the water.  Cream Crisco and sugars.  Add eggs, 1/2 cup of the left-over raisin water, and vanilla.  Beat well.   Add all dry ingredients to flour and sift.  Blend in raisins, walnuts and oats.  Drop by heaping teaspoons onto parchment-covered baking sheet.  Bake for 10-13 minutes, check after 10 minutes so they bake until lightly browned.


    Blend all ingredients.  Spread on cookies.

    Nutrition Facts Per Serving

    Calories 232.94 (43.91% from fat); Total Fat 105.44g (sat 2.37g, mono 3.10g, poly 4.79g, ); Cholesterol 75.33mg; Protein 5.95g; Carbohydrate 27.65g; (Dietary Fiber 1.56g; Sugars 8.35g; ); Iron 1.52mg; Sodium 160.97mg; Calcium 27.78mg; Potassium 137.60mg

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