These chewy pecan and raisin filled cookies are a traditional Southern favorite. They are so-named because the flavor improves, because of the amount of spices, as the cookies are tucked away for a few days.

about 48 cookies
25 mins
by 2.5 3  people
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Cookies, Desserts
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  • 3/4 cup butter or margarine
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/4 cup strong brewed coffee, cooled
  • 1 1/2 cups all-purpose flour
  • 2 cups raisins
  • 1 cup chopped pecans
Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cinnamon, baking soda, cloves, and nutmeg; beat until combined. Beat in egg and coffee. Beat in as much of the flour a you can. Stir in remaining flour with a wooden spoon. Stir in raisins and chopped pecans.
Drop dough by rounded tablespoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool. Makes about 48.

nutrition information

Per Serving: cal. (kcal) 88, Fat, total (g) 5, chol. (mg) 13, sat. fat (g) 2, carb. (g) 11, fiber (g) 1, pro. (g) 1, vit. A (IU) 97.18, vit. C (mg) 0, sodium (mg) 48, Percent Daily Values are based on a 2,000 calorie diet
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