Honey-Raisin Cookies
Yield
24 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| ⅓ | cup |
honey
|
|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ⅔ | cup |
raisins, seedless
|
|
| ¼ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 79 | ml |
honey
|
|
| 2 | large |
eggs
|
|
| 296 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 158 | ml |
raisins, seedless
|
|
| 1.3 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Cream the shortening and honey thoroughly.
Add the eggs and beat until well mixed.
Sift together the flour, nutmeg, baking powder, soda and salt, then stir into the honey mixture.
Stir in raisins and vanilla.
Drop the batter by tablespoonfuls onto greased cookie sheets, spacing 2 inches apart.
Bake for 12 minutes or until golden brown.
Cool the cookies for about a minute on the baking sheets, then lift to wire racks to cool.
