Introductions have never been my forte but I wish they were. I consider my friend K’s mom to be an expert on the subject, having experienced her skills of introduction firsthand at K’s bridal shower several summers ago.
A good introduction:
- happens early to make sure that no one is left stranded in obscurity—even for a moment.
- involves more than a simple exchange of names. As the common point of reference for the people in front of you, it’s your job to discreetly explain what they have in common, why they might find it worthwhile to spend some time with this stranger rather than the snack table or the blonde across the room.
- should put people at ease, not create an uncomfortable silence. Refer to the points above for help on this one.
This being my 100th post(!), I’ll be the first to admit that this introduction is long overdue. Boiled Raisin Cookie, it’s my pleasure to introduce the Casual Baker readers. They’re a down-to-earth bunch that will really appreciate your homey qualities. I think you’ll get on fabulously.
Friends, meet my all-time favourite cookie. While she’s not much to look at it in the photo above (she really shines in natural light), she’s a spicy blend with a hearty mix of plump raisins, semisweet chocolate and toasted pecans. I used to think she deserved a snappier title, but now can’t imagine her by any other name.
Now avoid the awkward silence and go bake up some company (or introduce me to your favourite cookie).
Boiled Raisin Cookies
2 cup raisins
1 cup water
1 cup butter
1 3/4 cups brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chocolate chips
1/2 cup pecans, toasted
Preheat oven to 375 degrees Fahrenheit. Grease baking sheets or line with parchment paper.
In a small saucepan, simmer raisins and water for 3 minutes. Drain raisins, saving the liquid, and set aside to cool.
In a large bowl, cream together the butter and brown sugar. Add the eggs and beat until smooth. Add the vanilla, cinnamon, nutmeg and allspice and mix well.
In a separate bowl, mix together the flour, baking soda, baking powder and salt.
Alternately add the reserved liquid and dry ingredients to the wet ingredients, mixing between each addition. Fold in the raisins, chocolate chips and nuts and stir just until evenly distributed.
Drop by teaspoonful onto the prepared baking sheets. Bake for 12-15 minutes.
Source: Mom’s recipe file.
lovely cookies; my mother’s recipe doesn’t call for the choc. chips, or pecans but I love them all the same…hmm, now I just have to think of a favourite to post for you; what intrigues you more: “jam cookies (aka “sweetheart tarts”, although they are neither sweet nor tart-like), or “carousels”, a superb name for a Christmas treat (filled with dates, nuts, cherries and more!). you decide and i’ll post for you!
Tough choice. How about both?! If I have to choose, I’ll go with the Sweetheart Tarts just because I love the name.
Looking forward to it…
I don’t know how you find the time to do what you do !! Maybe I need to take some classes in time management. When you get a chance, could you please send me the recipe for nanaimo bars? I have a couple of employees who have been enjoying your website and they would like to try them (no worries – will not give the “secret” to them).
Love you,
Michele
ok, here are both recipes:
Jam Cookies, aka sweetheart tarts:
1 cup shortening
1 cup b. sugar
salt
2 eggs (beaten)
1 tsp. vanilla
2-3 cups flour
combine all ingredients. form dough into 1 inch balls. with thumb or end of wooden spoon handle, make indentations in cookies. bake at 350F 8-10 minutes. fill with seedless raspberry jelly (my favourite) or one chocolate chip…enjoy! this recipe is from a long ago cookbook (1950s?), but even my mother can’t remember from which one; she scribbled it down and I learned how to bake them early on since they are so simple yet a great treat.
carousels (only made at Christmas, but the rule was you could eat them for breakfast!)
1 cup peanut butter
1 tbsp. soft butter
1 cup icing sugar
1/2 cup chopped dates
1/2 cup drained maraschino cherries
1/2 cup chopped nuts; pecans or walnuts
4 oz/squares semi-sweet chocolate
Cream together peanut butter, butter, icing sugar. Add dates, cherries and nuts. Mix well. Shape into balls. Melt chocolate (add a little parafin wax to make chocolate glossy). Using 2 small teaspoons, coat balls with chocolate. Place on cookie sheet lined with wax paper and refrigerate. Be careful, these are addictive!
My mom’s favourite cookie is also the boiled raison cookie – but hers includes neither chocolates nor pecans and I was never such a fan – i think I’ll try yours!
anonymous: Who are you, anonymous? If I were you, I’d want to take credit for my delicious-sounding recipes. But maybe that’s just me. We have a family recipe very similar to your Sweetheart Tarts, so I may have to try out the 2nd recipe first. Although that involves giving up some cherished peanut butter…how good did you say they were?
donna: Long time no comment. Missed you! I was thinking that boiling the raising in tea might also be a good twist. Let me know if you try it.
michele: Recipe is on the way, but only because you’re family. 😉
who am I? just someone who loves baking! also, love your website, since you seem to like the same sort of treats I do… yes, the jam cookies are a standard recipe, no idea how the name sweetheart tarts got attached to them. as for the carousels, yep, they are well worth using your peanut butter!
Hi, do I mix the fluid/dry ingredients with a beater? I am a beginner baker :p
Thank you for posting this recipe. My Grandmother-In-Law used to make it but I have no access to her recipe.
Hi MC. You can mix the wet and dry ingredients by hand, with a spoon, or with beaters. Your choice!