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The Joy of Cookies

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A selection of readers’ favorite Christmas cookie recipes tested by the Times.


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Raisin Crinkles

21/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 cup firmly packed brown sugar
2 21/2-ounce jars of prune baby food
1/4 cup molasses
1 egg
1 cup raisins (soaked in boiling water for about 1 hour, then drained and blotted with paper towel)
Granulated sugar

Sift together flour, baking soda, cinnamon, ginger and cloves into a medium-size bowl. In a large bowl, beat brown sugar, prune baby food, molasses and egg until well blended. Stir dry ingredients into creamed mixture until well blended. Stir in raisins. Cover and refrigerate at least one hour or overnight.
Preheat oven to 375 degrees. Spray cookie sheets lightly with vegetable cooking spray and set aside.
Shape dough into 1-inch balls and roll in granulated sugar. Place on cookie sheet about 3 inches apart. Bake for 10-12 minutes or until set and tops have crinkled. Store in airtight container. Makes about 48 cookies.
Source: Donna Grove, St. Petersburg

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