Tomatillos are used to make a delicious chicken soup.
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 1 cup shortening
- 1 cup packed brown sugar
- ½ cup white sugar
- 3 eggs
- 1 teaspoon lemon extract
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- ⅓ cup white wine
- 1 teaspoon baking soda
- 1 cup raisins
- 1 cup chopped walnuts
- 2 cups white wine
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Place the raisins or chopped dates in a bowl and cover with white wine. Set aside to soak.
- Cream the shortening with the brown and white sugar until light and fluffy. Beat in the eggs and lemon and or vanilla extracts.
- Stir the flour, cinnamon and salt together.
- Dissolve the baking soda in 1/3 cup of the wine and beat it into the shortening mixture. Stir in the flour. Drain the soaked raisins and stir them and the walnuts into the dough.
- Drop tablespoonfuls of the dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for about 10 minutes.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 217 mg |
| Sugars | 23 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
My Aunt made these for me when I was a child in the 60’s we called them by another name and used pecans as well as all white sugar. I like the brown sugar/white sugar and will be using it this way in the future. Thank you to this author’s Aunt for the original recipe.
I was looking for a recipe to use an opened bottle of white wine and found this one. The story pulled me in and I HAD to make them. Plus, it called for raisins which isn’t a common ingredient any more. They are fantastic cookies– moist and flavorful. Our company loved them and wanted the recipe. A keeper for sure!
I made these with gluten free flour, and used grated lemon peel instead of the extract. Because I had no brown sugar, I only used white sugar. I baked them at 350 for 12 minutes. These are delicious!
This recipe tasted strangely like banana bread, but not in a bad way. It was nice enough, but not good enough for me to make again.
Great recipe. I used unsalted butter instead of shortening, and was extremely pleased with the results.
I really enjoyed these cookies. I had them to munch on for days (made 4 different cookies in a day), and they were as soft and yummy almost a week later as they were right out of the oven. My kids really liked them as well. I didn’t use as much wine as called for to soak the raisins because it was not needed. Just enough to cover them worked great.
Wonderful cookies! I am not usually fond of soft cookies or raisins, but these are good. I soaked my raisins in just enough wine to cover them, (3/4 cup instead of 2 cups), and soaked them overnight. If you get the raisins that are moist packed just for baking you will need even less wine to soak. I cut the cinnamon back to 2 tsp, but 2 1/2 tsp would have been fine. I used lemon extract and no vanilla. I would make these again.