Reviewed: Dec. 19, 2011

If you like raisin drop cookies these are great! Added some cinnamon otherwise made as written not to sweet great texture

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Reviewer:

angela

Reviewed: Apr. 18, 2011

Great cookies. But I altered the recipe just slightly. I decreased the cookies by 1/2 cup sugar, and by one egg. I also did 1/2 cup shortening and 1/2 cup margerine and added 1 teaspoon of cinnamon. They turned out fantastic.

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Reviewer:

Dorthy

Reviewed: Feb. 9, 2010

fabulous cookies!!! I added 1 t. cinnamon because raisins ans cinnamon just go together. I wonder how they'd be with ricotta substituting for the shortening?

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7 users found this review helpful

Reviewer:

LynnD

Cooking Level: Expert

Home Town: Council Bluffs, Iowa, USA

Reviewed: Dec. 16, 2007

My daughters favorite cookie is the filled raisin cookie so I made these for her for Christmas. She loves them!!! How easy to make too!

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8 users found this review helpful

Reviewer:

CHER624

Cooking Level: Expert

Home Town: Coal Township, Pennsylvania, USA

Living In: Sunbury, Pennsylvania, USA

Reviewed: Dec. 6, 2006

I myself do not like raisins, so I did not try them, although everyone who had them tried to convince me to eat them because, and I quote, "they are THE BEST raisin cookies that I have ever had!!!" - My Mom. I asked everyone who ate them to rate them 1 to 10 and most rated 9/10 so I decided to rate them a 4/5, due to the fact that I was told, more than once, that they were a bit too sugary. I definatley recommend that you try to make these cookies. They are very good, apparently, so happy baking! :D

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5 users found this review helpful

Reviewer:

Emily R. D.

Cooking Level: Intermediate

Living In: Long Island, New York, USA

Reviewed: Oct. 24, 2005

Wonderful!

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4 users found this review helpful

Reviewer:

Stephanie Knewasser

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Riverview, Florida, USA

Reviewed: Sep. 28, 2005

not as good as i expected.

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Reviewer:

immy

Reviewed: Sep. 3, 2005

These were great. But I turned mine into Rum Raisin cookies. I put the two cups of raisins in a saucepan with one cup water and a half cup of Captain Morgan's spiced rum. I brought it to a hard boil, and then turned down the heat and simmered it until all the fluid was absorbed. It took about thirty minutes. After the cookies were baked and cooled, I drizzled a glaze over them that was just powdered sugar and Captain Morgan. Everybody says they're one of the best cookies I've made. And I've made a lot of cookies.

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Reviewer:

SUGARPLUMSCOOKIES

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Cooking Level: Professional

Living In: Wilmington, Delaware, USA

Reviewed: Dec. 27, 2002

This is the same recipe that I have used for years, but I couldn't figure out how to make the raisins softer without boiling them. Thanks to this recipe, I soaked them. The only thing it didn't mention was how long to soak them. I gave it a good guess. I soaked them in warm water for about 45 min. they were the perfect consistency. Not to hard and not to mushy.

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