Coffee Liqueur Raisin Cookies Recipes

OLD-FASHIONED RAISIN COOKIES

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until thickened and bubbly. Cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2-3 hours or until easy to handle. , On a lightly floured surface, roll half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon of raisin filling in the center of each cookie. , Roll out remaining dough. Cut with a 2-in. cookie cutter. With a 1-in. round cookie cutter, cut a hole in the center of each; place over filling. With a fork, press edges to seal. , Bake at 400° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool completely.

MOM'S SOFT RAISIN COOKIES

Steps:

• Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

COFFEE LIQUEUR COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar.
• Gradually add eggs and coffee mixture while mixing.
• Sift together the flour,cocoa,baking soda,and salt,Stir into the creamed mixture.
• Finally, stir in the chocolate chips.
• Drop dough by rounded tablespoonfuls onto a cookie sheet.
• Cookies should be at least 2 inches apart.
• Bake for 23 to 25 minutes.
• Immediately transfer cookies to cooling rack after baking.
• These keep well at room temperature or refrigerated.

CHEWY RAISIN COOKIES

Steps:

• In a mixing bowl, mix flour, salt, and baking soda.
• Put shortening into medium sized bowl.
• Using electric beater, beat in brown and white sugars.
• Beat in eggs and vanilla.
• Sift and beat in flour mixture.
• Beat for 2-3 minutes or until dough is light and fluffy.
• Stir in raisins.
• Spoon onto ungreased baking pan, about two inches apart.
• Bake at 350°F for 12-15 minutes or until golden brown on top.

COFFEE LIQUEUR RAISIN COOKIES

Steps:

• Place raisins in a small bowl, and add coffee flavored liqueur. Heat in the microwave for approximately 2 minutes, or until hot. Set aside to cool (overnight is great). Drain, and reserve liquid.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together shortening and brown sugar. Beat in eggs, one at a time, then mix in milk and the reserved liquid from the raisins. Combine flour, baking powder, baking soda, and salt; stir into the creamed mixture. Stir in oats. Mix in the walnuts and white chocolate chips, if desired. Drop by rounded spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.