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Frosted Raisin Nut Cookies

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"This old-fashioned cookie is topped with an irresistible brown sugar frosting. I've had the recipe for more than 45 years and have given it out countless times."
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45 m servings
Original recipe yields 39 servings


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  1. Place raisins in a bowl. Add boiling water; let stand for 5 minutes. Drain, reserving 1/4 cup liquid; set the raisins and liquid aside. In a mixing owl, cream shortening and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with reserved liquid. Stir in walnuts and raisins. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 9-11 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool.
  2. In a small saucepan, combine 4 tablespoons cream, brown sugar and butter. Cook and stir until mixture comes to a full boil; boil for 1 minute. Place confectioners' sugar in a mixing bowl; add hot cream mixture and enough of the remaining cream to achieve spreading consistency. Frost cooled cookies.


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