These soft, vanilla infused cookies are addictive!
RAISIN VANILLA DROP COOKIES
Source: Desert Potluck: A Cookbook Presented by All Saint's Episcopal Church and Day School (Phoenix, AZ)
Makes 5 dozen
1 1/2 cups raisins
1 1/2 cups water
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
extra sugar (for rolling)
Simmer raisins in water until all liquid is absorbed. Cool at least 30 minutes.
Preheat oven to 350 degrees F. Grease cookie sheets.
Sift together flour, baking powder, baking soda, and salt.
Cream butter and sugar. Beat in eggs, one at a time. Blend in raisins and vanilla. Fold in flour mixture until dough is smooth and leaves sides of bowl. Drop by teaspoon into a small dish of sugar, roll into small balls and place on greased cookie sheet.
Bake for 12 minutes.
RAISIN VANILLA DROP COOKIES
Source: Desert Potluck: A Cookbook Presented by All Saint's Episcopal Church and Day School (Phoenix, AZ)
Makes 5 dozen
1 1/2 cups raisins
1 1/2 cups water
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
extra sugar (for rolling)
Simmer raisins in water until all liquid is absorbed. Cool at least 30 minutes.
Preheat oven to 350 degrees F. Grease cookie sheets.
Sift together flour, baking powder, baking soda, and salt.
Cream butter and sugar. Beat in eggs, one at a time. Blend in raisins and vanilla. Fold in flour mixture until dough is smooth and leaves sides of bowl. Drop by teaspoon into a small dish of sugar, roll into small balls and place on greased cookie sheet.
Bake for 12 minutes.
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