Reviewed: Oct. 3, 2009

Excellent, a favorite in my family. Doesn't need any improvements.

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Reviewed: Jan. 25, 2009

They were good -- very, VERY sweet. I baked them for 30 minutes (based on other reviews) and the center is still QUITE moist. I also subbed 1 c whole wheat flour to try to add a bit of nutrition, & next time I'll try reducing the sugar for the filling.

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JENNPATEL

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Dec. 23, 2008

My Mom has this recipe and it has been a Holiday tradition since I can remeber. Try drained marischino(?) cherries on them,YUM-O.

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KIMBRIER

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Reviewed: Mar. 4, 2008

My husband loved these, and I took a huge batch to church and they were gone within minutes. The kids even loved them. I added a 1/2 cup of pecans and that was yum. Great recipe.

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Lee Ann

Cooking Level: Expert

Home Town: Philip, South Dakota, USA

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Reviewed: May 18, 2007

Very soft cookies and a little bland. I substituted blueberries and added a small amount of cinnamon to the dough and they remiinded me of snickerdoodles. Overall not bad, but not that great either

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alc458

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2006

My husband and I LOVED these. I had to add a lot more flour than the recipe calls for, but that could be because of the humidity in my region. They still turned out very well.

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BRIANNA170

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 13, 2006

Delicious old-fashioned cookie. I added a touch of cinnamon to the dough.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 15, 2006

Easy and moist-what more can you ask from a cookie? Without the raisins, they taste like pumpkin cookies.

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Daniella

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Tampa, Florida, USA

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Reviewed: Sep. 22, 2005

These aren't my fav cookies, but they're pretty tasty! These cookies are very soft, almost cake-like. My friends, family and I gobbled these down. :) I didn't need to bake them as long as suggested. I took off about a min of time.

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CAFFEINEDANCER

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Reviewed: Sep. 3, 2005

I made these with chopped prunes instead of raisins, because I wanted a cookie I could name a sugarplum for our shop. This wasn't it, but it was good. Stayed moist for a long time. Thanks, Sandy.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Apr. 4, 2005

Boy, am I glad that I found this! I havent' used raisins in cookies in so long, because I don't like the hard oatmeal cookies that always seem to turn out in the end. These are so soft, with a mild flavor. This is a keeper!

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HOOPSIELV

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Mar. 28, 2005

These were awesome. I made them and they were gone within the hour. One of my kids hate raisins but ate the most. Thank you for a great recipe!!!! Thank you also for helping my kids to eat something they hated. It's a keeper.

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CONNIEG330

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Reviewed: Dec. 3, 2004

These cookies are a little bland, but very light. It would make a nice tea cookie. My 2nd time around I added the cinnamon sugar into the cookie mix, and they were better. My husband enjoyed these a lot more than I did.

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YUMMYBAKIN

Home Town: West Helena, Arkansas, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 6, 2003

These are good, but more like muffin tops than cookies. My husband said I should put blueberries in them instead of raisins. They got even better the next day after being stored in zipper bags.

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