Christmas in April…no, not really Christmas, … but I have been going through my cookie recipes and I came across several from one of the Cookie Exchanges I used to host annually. (Back in the Midwest)
They were so fun! I love my friends! 🙂
One of my Christmas traditions involved a cookie exchange.
After determining how many guests would be able to come to the cookie exchange…I would then inform the guests of the count …and that is how many dozen cookies they would bring.
They were instructed to package all their cookies by the dozen…so if there were 12 people at the exchange, each guest would take home 12 dozen cookies. (each dozen being a different kind)
Guests (friends) were asked to make one kind of cookie which made baking the cookies a lot easier.
One mess in their kitchen, making one kind of cookie and when they went home, they had 12 dozen different kinds of cookies. ;0
Each guest (friend) would bring a printed card of their recipe and these would go home with each guest.
I would serve wassail. Love that cinnamon and apple cider and …
well, you can have the printable recipe under Beverages, located under the “recipes” Menu on my task bar on the home page.
I would also make other goodies…..
In other words, we had a girls night out and enjoyed it immensely!
The following Soft Raisin Cookie is one of the cookies brought to the exchange!
It’s a good one. I make it a lot.
Try it…and let me know if you like these raisin cookies.
You know…most of the cookie recipes…well, I can remember who made them..
However, this recipe draws a blank.
I do that sometimes….I draw a blank!
No, I don’t mean I am an artist and draw….;0
I mean the mind is a terrible thing to waste! 🙂
So please let me know if you are the one who made this cookie.
Below is the handy dandy printable recipe.
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 3-4 tablespoons milk
- 1 cup dark raisins
- Preheat oven to 375 degrees
- Butter or line two baking sheets with parchment paper.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy.
- Add the sugar and beat until soft and fluffy (about 2 minutes).
- Beat in egg and vanilla extract.
- Add the flour mixture to the batter and beat until incorporated.
- Add enough milk to make a soft batter.
- Add the raisins and beat until combined.
- For each cookie, drop about one tablespoon of batter onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake the cookies for about 12 - 14 minutes, or until the tops of the cookies are still soft with just a touch of color, yet the edges are golden brown.
- Remove from oven and transfer the cookies to a wire rack to cool.
- I wish I could remember who brought this cookie to the cookie exchange....
- If you are reading this and you made this cookie....fess up! 😉