These cookies are full of plump raisins, with a hint of warm spices.

Raisin Spice Cookies

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

Dough:

1 cup water

2 cups raisins

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

1cup unsalted butter, room temperature

2 cups granulated sugar

3 large eggs

1 teaspoon pure vanilla extract

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   Dough:
2. In a medium saucepan over medium-high heat, combine water and raisins; bring to a gentle boil, boiling about 5 minutes. Set aside and let cool to room temperature. Do not drain excess water.
   
   Tip: Place saucepan in another larger pan or bowl filled with cold water to cool raisin-water mixture faster.
   
   
3. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; whisk together to mix. Set aside.
   
   
4. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Add vanilla and cooled raisin-water mixture; stir until mixed. Add sifted flour mixture, stir until mixed.
   
   Bake:
5. Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 13 to 14 minutes or until cookies are set and very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Tip: An ice cream scoop is ideal for making uniform-sized cookies.
   
   Makes about 8 dozen cookies.
   
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