Christie C. This pleasant old fashioned cookie came from the World War II era, again from The Victory Binding of the American Woman’s Cook Book, Wartime Edition. There is hardly any information about them. They are an obscure cookie tucked away into time like Grandma's candy.
Why You’ll Love This Recipe
- Easy to make
- A blast to the past
- Uses economical ingredients
- Raisins and nuts are interchangeable
- Lightly spiced and not too sweet
Along with Honey Hermits, Sponge Drops, and Scotch Shortbread, Raisin Rocks are among many of the historical cookies that caught my eye.
The recipe reflects the era’s constraints and the focus on using available ingredients due to wartime rationing.
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Special Tools and Equipment
Baking Sheets
2 Large Mixings Bowls
Silicone Spatula
Wire Rack
Vintage Recipe: Raisin Rocks
Ingredients
- 1 1/2 cups (150g) cake flour, sifted
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 cup (113g) shortening
- 1 cup (200g) brown sugar, firmly packed
- 1 egg, beaten
- 1/2 cup (100ml) sour milk or buttermilk
- 1/2 cup nuts, chopped
- 1/2 cup raisins, chopped
Instructions
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Preheat your oven to 300°F (150°C).
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In a large mixing bowl, sift together the flour, salt, baking soda, and ground spices.
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In another mixing bowl, cream together the shortening and sugar until fluffy. Beat in the eggs.
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Mix in the sifted ingredients a third at a time, alternating with the sour milk or buttermilk.
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Mix in the nuts and raisins.
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Line a baking sheet with parchment paper and drop teaspoon sized amounts of cookie dough onto the sheet, 2 inches apart.
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Bake for 12 to 15 minutes or until browned along the edges.
References
Berolzheimer, R., (1942). The Victory Binding of the American Woman’s Cookbook. Consolidated Book Publishes, Inc., Chicago Illinois.
