#3842 - Butter Raisin Cookies

(by Shirley McNevich)

1 1/2 sticks softened butter (NO SUBSTITUTES)
2/3 cup white sugar
1/4 to 1/2 tsp. salt
2 tsp. vanilla
1 3/4 cups flour
1/2 cups raisins
1/2 cup chopped pecans

In a saucepan add raisins--cover them with water and bring them to a boil over medium heat. Once boiling, cook them for 5 minutes, then drain them. In a mixer add butter and white sugar--beat. Add salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins and chopped pecans--stir with a wooden spoon. Divide the dough in half and make a two dough logs (1 1/2" thick) with each half of the dough. Wrap each dough log in Saran wrap and refrigerate them for 3 hours. Remove one dough log from the refrigerator and remove the Saran wrap--cut the dough log into 1/4" thick slices and place them on greased cookie sheets. Bake at 375 degrees 8-10 minutes or until edges start to brown. Cool slightly, then place them on paper towels to cool. Repeat with second dough log. Note: best to do a test cookie to figure out the correct baking time; they aren't as good if they are overbaked.