Jumbo Raisin Cookies

Recipe View Plump the Raisins: In a small saucepan, combine the raisins and water. Bring to a boil over medium-high heat, then reduce heat and simmer for 3-4 minutes, until the raisins are plump and have absorbed some of the water. (Time: ~7-10 minutes). Remove from heat and set aside to cool completely. Do not drain.

Recipe View Prepare for Baking: Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets or line with parchment paper. (Time: ~5 minutes)

Recipe View Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. (Time: ~3 minutes)

Recipe View Cream Together Wet Ingredients: In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. (Time: ~5 minutes)

Recipe View Combine Wet and Dry: Gradually add the cooled raisin mixture (including the liquid) to the creamed mixture, stirring until just combined. Slowly blend in the dry ingredients until just incorporated. Stir in the chopped walnuts. (Time: ~5 minutes)

Recipe View Bake the Cookies: Drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving some space between each cookie. (Time: ~5 minutes)

Recipe View Bake in preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are firm to the touch. (Time: ~12-15 minutes)

Recipe View Cool and Enjoy: Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. (Time: ~10 minutes)