This cookie took a bit of effort to get to its current condition. You can read about it here.
And we come to a happy conclusion with effort NUMBER FOUR!!!!
And with all that work, this cookie deserves a serious birth announcement:
A new baby Raisin Jumbo Cookie by Cathy. Notice the distinct LACK of sand in this cookie? And the nice fluffy texture? Hmmm Mmmm Good. 
Now to the serious labour of cooking-making:
- 1 c raisins
- 1/2 c boiling water
- 3/4 c margarine, melted
- 1 cup sugar
- 3 eggs
- 1/2 Tbsp vanilla
- 1 1/2 c flour blend
- 2 tsp baking pwd
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1 TABLEspoon guar gum
Directions:
- Combine raisins and water. Boil 5 minutes. Cool.
- Cream together margy, sugar, eggs, vanilla.
- Separately, combine dry ingredients.
- Add raisin mixture to wet ingredients. Stir.
- Add dry ingredients to wet. It should resemble a wheaty-cookie dough texture.
- Drop by tablespoonfuls on greased cookie sheet.
- Bake @400°F for 9-12 minutes. (After all that, I forgot to write down the cooking time! WATCH It and amend your recipe as needed.)
Enjoy!!! They taste just like Mom’s old fashioned raisin cookies. But they do NOT last well. So cover tightly. And freeze after one or two days. I will post an update if I can get them a little more moist, and theoretically last longer.
