If you’re looking for a simple, back to basics cookie recipe for the holidays, or really any time of the year, try grandma’s recipe.
We love these cookies because they’re not super decadent or overly sweet, and the sugar coating on the outside gives them a yummy little bit of crunch while keeping the inside really soft. They’re a perfect accompaniment to coffee or tea.
To add a little holiday flair to these cookies, swap out raisins for Craisins (any sweetened, dried cranberry will do). The secret to these cookies is simmering the dried cranberries in water so that they become moist and plump before adding them to the cookie batter. And a surprise ingredient is a little Crisco. If you really want soft cookes, then Crisco is the way to go.
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 4 dozens
10 oz. Craisins or other sweetened, dried cranberry
1½ cup sugar (plus extra for rolling)
1 cup Crisco
3½ cup flour
1 tsp baking soda
1 tsp vanilla
1. Preheat oven to 350.
2. Combine Craisins and 1 cup of water in a saucepan and bring to a boil. Reduce to a simmer and cook until all of the liquid has been absorbed. Remove and let cool.
3. Combine flour and baking soda in a bowl.
4. In a separate bowl, combine sugar, Crisco, eggs and vanilla, and mix until smooth.
Add Craisins and flour mixture alternately.
5. Mix well.
6. Shape into small balls (about 1½” big) and roll in sugar until the ball is thinly coated.
7. Bake 10-15 minutes until edges are slightly browned.
Note: You can use raisins in place of Craisins if you prefer.
Recipe from: Alyssa @ Good + Simple, www.goodinthesimple.com