Raisin Jumble Cookies ~ Li Kokii kaa Mamawinamihk avik lii Razeñ

 

These golden fruit morsels are a Métis recipe. Although the recipe calls for the cookies to be iced, I didn't as I found the cookies themselves are abundantly sweet and buttery because I used butter instead of shortening, as that's all I had in my pantry. Still with the minor substitutions these cookies are deliciously moreish and would be absolutely enjoyable iced too. 

 

 

Raisin Jumble Cookies ~ Li Kokii kaa Mamawinamihk avik lii Razeñ (Courtesy of Heather Andersen, Nora Zilkie, Sigrid Schaus and Dixie Palmer)  

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1 3/4 cups shortening 

1 1/2 cups sugar

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

2 large eggs, well beaten

2 3/4 cups sifted flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream

1 1/2 cups dark or golden seedless raisins

1/2 cup candied cherries, chopped

For Frosting:

2 cups powdered sugar (icing sugar), sifted

1 teaspoon lemon juice

2 tablespoon cream

Instructions: 

• Cream together the shortening, sugar and flavourings [vanilla and almond extract] until fluffy. Beat in eggs.

• Sift flour with salt, baking powder and baking soda.

• Add the dry ingredients to the creamed mixture, alternately with the sour cream.

• Stir in fruits [raisins and candied cherries].

• Drop dough in small mounds onto a lightly-greased baking sheet, with spacing about 2 inches apart.

• Bake in the oven at 375ºF (190ºC) for 8 to 10 minutes or until lightly browned.

• Remove cookies to wire racks to cool.

For Frosting:

• Beat together until fluffy and smooth: sifted powdered sugar, 1/4 cup soft butter, 1 teaspoon lemon juice, 1 teaspoon vanilla and cream. 

Notes: Other dried fruit may be substituted for the candied cherries. I lined a baking sheet with baking parchment instead of lightly greasing it.