Reviewed: May 6, 2008

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.

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Reviewer:

Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Nov. 15, 2005

Great recipe. I used unsalted butter instead of shortening, and was extremely pleased with the results.

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Reviewer:

LISARMONT

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Reviewed: Dec. 3, 2004

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.

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Reviewer:

YUMMYBAKIN

Home Town: West Helena, Arkansas, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 15, 2003

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.

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