Grandpa's Sugar Cookies

These are my favourite cookies.

They are soft and pillowy and a little chewy and the plump, juicy raisins add just enough sweetness.

This recipe was written by my great-grandfather, Edward Richards, from whom I inherited my rabid sweet tooth. I have tried variations of the recipe through the years (opting for different dried fruits – cranberries, apricots, cherries – and adding different spices – cinnamon, nutmeg – or citrus zest) but it really is best when it’s simplest.

Preheat oven to 350º F.

Add to a small saucepan:

1 cup raisins

1 cup water

Boil on high until the water disappears (approximately 10 minutes) and then cool the raisins.

Beat together:

1 cup margarine

1 ½ cups white sugar

3 eggs

1 teaspoon vanilla

Blend together:

4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

Add gradually to above.

Fold in cooled raisins.

Roll into balls (approximately tablespoon-size) and roll in an additional ½ cup of sugar. Place on an ungreased cookie sheet in the oven and bake until golden brown (approximately 12 minutes), rotating the cookie sheet halfway through bake time.

Makes 5 dozen cookies.