Mom won five dollars for this recipe in 1933 which bought us groceries. Everyone who partakes asks for recipe. We learned of their keeping value only when she sent them to troops in Korea. Before that none of the cookies had lasted long enough for us to know if they kept well! Store separated by wax paper. Substitute dates for the raisins if desired.

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Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

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  • Place the raisins or chopped dates in a bowl and cover with white wine. Set aside to soak.

  • Cream the shortening with the brown and white sugar until light and fluffy. Beat in the eggs and lemon and or vanilla extracts.

  • Stir the flour, cinnamon and salt together.

  • Dissolve the baking soda in 1/3 cup of the wine and beat it into the shortening mixture. Stir in the flour. Drain the soaked raisins and stir them and the walnuts into the dough.

  • Drop tablespoonfuls of the dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for about 10 minutes.

Nutrition Facts

338 calories; protein 4.1g 8% DV; carbohydrates 39.2g 13% DV; fat 16.7g 26% DV; cholesterol 31mg 10% DV; sodium 217.2mg 9% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2003
Wonderful cookies! I am not usually fond of soft cookies or raisins but these are good. I soaked my raisins in just enough wine to cover them (3/4 cup instead of 2 cups) and soaked them overnight. If you get the raisins that are moist packed just for baking you will need even less wine to soak. I cut the cinnamon back to 2 tsp but 2 1/2 tsp would have been fine. I used lemon extract and no vanilla. I would make these again. Read More
(3)

Most helpful critical review

Rating: 3 stars
05/07/2008
This recipe tasted strangely like banana bread but not in a bad way. It was nice enough but not good enough for me to make again. Read More
(2)
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2003
Wonderful cookies! I am not usually fond of soft cookies or raisins but these are good. I soaked my raisins in just enough wine to cover them (3/4 cup instead of 2 cups) and soaked them overnight. If you get the raisins that are moist packed just for baking you will need even less wine to soak. I cut the cinnamon back to 2 tsp but 2 1/2 tsp would have been fine. I used lemon extract and no vanilla. I would make these again. Read More
(3)
Rating: 3 stars
05/06/2008
This recipe tasted strangely like banana bread but not in a bad way. It was nice enough but not good enough for me to make again. Read More
(2)
Rating: 5 stars
12/03/2004
I really enjoyed these cookies. I had them to munch on for days (made 4 different cookies in a day), and they were as soft and yummy almost a week later as they were right out of the oven. My kids really liked them as well. I didn't use as much wine as called for to soak the raisins because it was not needed. Just enough to cover them worked great. Read More
(1)
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Rating: 5 stars
06/15/2013
I made these with gluten free flour and used grated lemon peel instead of the extract. Because I had no brown sugar I only used white sugar. I baked them at 350 for 12 minutes. These are delicious! Read More
(1)
Rating: 5 stars
11/15/2005
Great recipe. I used unsalted butter instead of shortening and was extremely pleased with the results. Read More
(1)
Rating: 5 stars
12/29/2018
I was looking for a recipe to use an opened bottle of white wine and found this one. The story pulled me in and I HAD to make them. Plus it called for raisins which isn't a common ingredient any more. They are fantastic cookies-- moist and flavorful. Our company loved them and wanted the recipe. A keeper for sure! Read More
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