Amish Raisin Cookies

By mirelsonp

Recipe source: Washington Post Food | 2013

Ingredients

• INGREDIENTS
• 1 cup seedless raisins
• Water
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 ground allspice
• 1 stick (4 ounces) unsalted butter, at room temperture
• 1 cup sugar
• 1 large egg, plus 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup coarsely chopped pecans

Details

Servings 36
Adapted from washingtonpost.com

Preparation

Step 1

1. Position oven racks in the middle and upper third of the oven; preheat to 375 degrees. Line 2 baking sheets with parchment paper.

2. Place the raisins in a medium saucepan and add enough water to cover them (about 1 cup). Bring the water to a gentle boil over medium heat, and cook for 5 minutes. Drain the raisins and set aside to cool.

3. Combine the flour, baking soda, baking powder, cinnamon, nutmeg and allspice in a medium bowl. Set aside.

4. In a large bowl, using a stand mixer or electric hand mixer on medium speed, beat the butter, sugar and eggs for about 1 minute, just until the pieces of butter become small specks. Add the vanilla extract, stopping to scrape down the sides of the bowl. Reduce the speed to low and add the cooled raisins. Add the flour mixture, mixing just until incorporated. Add the pecans, mixing just to combine. (The dough will be coarse.)

5. Pinch off tablespoon-size pieces of dough and place them 1 inch apart on the prepared baking sheets. (The cookies will look like rough mounds.) Bake for 5 minutes, then rotate the baking sheets from top to bottom and front to back. Bake for 4 to 5 minutes or until the bottoms and several spots on the top are light brown. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.

6. Store the cookies in an airtight container at room temperature for up to 3 days. Or freeze, well wrapped, for up to 2 months.