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Raisin Puffs

Raisin Puffs

PAMELASCHULZ

This soft cookie melts in your mouth. It's easy and quick to make too.

Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. In a small saucepan, bring the raisins, water, and 1 teaspoon of vanilla to a boil. Remove from heat, and set aside. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream the shortening and sugar together. Beat in the eggs, one at a time, and 2 teaspoons of vanilla. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Drain the raisins and stir them into the mixture.
  3. Put the 3 tablespoons of sugar into a small bowl. Roll the dough into walnut sized balls and roll the balls in the sugar. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes, cookies should be firm.
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Reviews

deedeeaz
7
11/12/2011

READ ME >>> I'M HELPFUL. This recipe is fantastic, however, the "walnut sized" suggestion is not helpful as none of us know what that means specifically. To get this right first time make the dough balls just under 1/8th of a cup in size and keep them AT LEAST 2 inches apart in the oven, as these cookies like to spread out. Funny thing is, even if they spread out and blend into one another, they are still delicious once they've cooled.

DA174
7
10/22/2003

came out delicious! I used brown sugar. My husband couldn't stop munching on them.

Q'scooking
6
12/6/2011

My mother in law gave me this recipe years ago....the only changes are 2 cups of raisins, 1 cup of oil and only 3 cups of flour. It will take more sugar to coat them. I make these cookies every year for the holidays. Leave them on the cookie sheet for a couple minutes to cool..then remove.