Raisin Griddle Cookies


Preparation info

  • Difficulty


  • Makes about

    4 dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Keep packages of dough in your freezer to bake on short notice


  • c. sifted flour
  • 1 c. sugar
  • tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. ground nutmeg
  • 1 c. shortening
  • 1 egg
  • ½ c. milk
  • c. raisins


  • Sift dry ingredients together into bowl. Cut in shortening until mixture is mealy.
  • Beat egg, add milk and blend. Add egg mixture and raisins to flour mixture. Stir until all the ingredients are moistened and dough holds together.
  • Roll on lightly floured board to ¼" thickness. Cut with 2" round cutter.
  • Heat griddle until a few drops of water dance on it. (Do not overheat griddle.) Oil griddle lightly and place cookies on it. As the bottoms brown, the tops become puffy. Then turn and brown on other side. Serve warm.

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