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.
