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Raisin Cake Cookies

Hints of cinnamon and plenty of raisins and pecans make this a great alternative to chocolate chip cookies. —Jacqueline Deibert, Klingerstown, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 15 min./batch
  • Makes
    5 dozen

Ingredients

  • 2 cups raisins
  • 1 cup water
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans

Directions

  • In a small saucepan, combine the raisins and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Set aside to cool. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder, salt and cinnamon; gradually add to creamed mixture. Stir in pecans and raisins with liquid.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts
1 each: 100 calories, 4g fat (2g saturated fat), 15mg cholesterol, 65mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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