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  Country Raisin Gingersnaps

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Dough can be made ahead and either frozen for 2-3 weeks or refrigerated for 2-3 days.



 

Chewy, spicy and great with vanilla ice cream or warm vanilla pudding.

2 cups golden raisins, roughly chopped
cup butter, softened
cup brown sugar
cup granulated sugar (plus more for cookie tops if desired)
2 eggs
cup oil
cup molasses
3 cups flour
1 tbs baking soda
tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
tsp ground cloves

Cream together butter, sugar, eggs, oil and molasses. Combine dry ingredients and add to the butter mixture along with the raisins.  Form into 1 inch balls and place about 2 inches apart on baking sheet, sprinkle tops with sugar (if desired) and bake at 350 degrees for 8 to 10 minutes or until bottoms are golden brown.

Yields 3 to 4 dozen cookies.



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