Boiled Raisin Cookies -Flashback Friday

When I decided to repost this recipe for Flashback Friday, I couldn't help but use the same picture as in the original post.

It brought back such wonderful memories of my dear Mother-In-Law, Ella Klassen.

 Her cookie jar still holds a place of honour in our kitchen and these Raisin cookies always remind us of the love she dispensed along with the cookies.

• 2 cups sultana raisins (the light brown raisins, not the dark ones)
• 1 cup boiling water
• 1 cup butter or margarine
• 1 3/4 cups sugar
• 3 large eggs
• 1 teaspoon vanilla
• 4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon each, cloves, nutmeg and ground star anise (if you have it)
• 1 cup coarsely chopped walnuts or pecans 

1. In a small saucepan, pour boiling water over raisins, bring to a boil again and cook for 5 minutes.
2. Remove from heat and cool raisins (do not drain!) to to room temperature.
3. Cream butter and sugar until fluffy.
4. Add eggs, one at a time, beating well between additions.
5. In another bowl, stir flour, baking powder, baking soda, salt and spices until well mixed.
6. Add cooled raisin mixture to butter and egg mixture, mixing well.
7. Add flour mixture, a little at a time until well mixed.
8. Stir in nuts.
9. Using a cookie scoop or two teaspoons, drop dough on to greased or parchment lined cookie sheets.
10. Bake in a 350ºF oven for 16 minutes or until lightly browned.
11. Makes 5-6 dozen cookies.