Just keep learning and have a cookie
This website-building, content-writing gig is not for the faint of heart, but I will say I am learning something new every day. We should all try to do that I think; learn every day. Something. Anything really, because I think when we are curious we are open to new things and when we are open to new things, the world is your oyster.
Today, for example, I learned that you should probably plan a few posts before you toss your fledgling new blog out there into the world. I also learned that Dairy Queen now offers cheese curds as an upgrade option instead of fries. What?!? When did that happen? Clearly I don’t get out enough, and while we are on the topic of food, I dug up a favorite recipe from my childhood last night so I could share it here. If you are a raisin lover, these Raisin Rock cookies will be a hit. NO they aren’t really rocks. They’re soft and a little spicy and a whole lotta delicious.
See this picture here? Don’t they look wonderful?
My mother used to make these lovelies all the time when I was little. Probably because I was always begging her for them. The great thing about this recipe is how simple it is and how quickly you can whip up a batch. Put ’em in an airtight container if you want to pretend they will last more than a day and they’ll stay soft.
Raisin Rocks Cookies
Soft and yummy, with just a hint of Christmas spice, these cookies were (and still are) my favorite cookie.
Ingredients
- 2 c. raisins
- 2 c water
- 1 c shortening
- 1-1/2 c sugar
- 2 eggs, beaten
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. cloves
- 1 tsp. baking powder
- 4 c. flour (about)
Instructions
- Preheat oven to 375 deg. F.
- Cook raisins in water until 1 c. water remains; set aside to cool, but do not drain.
- Sift all dry ingredients except sugar together into a medium bowl
- Cream shortening and add sugar, then add eggs.
- Add raisins and juice and lastly, sifted dry ingredients.
- Bake on greased cookie sheets in 375 deg. F. oven for 10-12 minutes.
Notes
You can also add nuts (chopped walnuts or pecans) if you'd like
Nutrition Information
Yield
24Serving Size
1 cookieAmount Per Serving Calories 263Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 20mgSodium 82mgCarbohydrates 43gFiber 1gSugar 24gProtein 3g
Actual caloric and dietary information is dependent upon the ingredients used. Information provided here is given to the best of my ability. Please refer to the package information for the ingredients you use to calculate exact values.
And now, while I realize this is a way shorter post than yesterday, I have a French lesson to tackle (Duolingo awaits!) and some planning to do before I crawl into bed so I’m going to leave you with one last thing:
What did you learn today?
Feel free to leave your newfound wisdom in the comments and let me know how those cookies turn out!
