Remember how I mentioned earlier that I’m determined to bring old-fashioned desserts back? Well I’m still on my quest. I made these Raisin Buns a few weeks ago when I was visiting my family in Utah. My siblings literally attacked them like a pack of rabid wolves. 🙂 They’re that good.
These cookies are so nostalgic for me. My Grandma used to make them for us when we’d go to visit. She’d put them in a big Tupperware container in layers, separated by wax paper, and they’d get really moist. She’d set the big bowl on the table, and we’d eat to our heart’s content. She made them the best. She’s much older now, though, and is confined to a chair most of the day, but I really miss Raisin Buns straight from her kitchen.
They are SO soft and have an almost cake-like texture. The cinnamon/sugar mixture on top bakes into the cookie and makes them super yummy! The addition of lemon extract might alarm you a little, but go with me here and I’m pretty sure you won’t be disappointed. This is some serious old-fashioned, simple goodness. I hope you love them as much as my family always has!
Cream sugar, eggs, shortening and extract in the bowl of an electric mixer. In a separate bowl, stir together flour, baking powder, baking soda, nutmeg and salt. Add dry to wet mixture and mix until just combined. Mix in raisins and buttermilk. Drop by big tablespoons onto ungreased cookie sheets. Sprinkle generously with cinnamon/sugar mixture. You may need to make more cinnamon/sugar mixture to top all the cookies in the batch. Bake at 350 degrees Fahrenheit for 10-12 minutes. Don’t overbake!