My great-grandmother (my mother’s mother’s mother) made this wonderful cookie and passed the recipe on. Her mother, Mary Brown, came across the ocean from somewhere in England to settle in the United States. We think that is where the name came from. English Cookies are the ninteenth of my 25 Cookies of Christmas.
- 2 cups brown sugar
- ¾ cup Crisco
- 2 eggs (3 if small)
- 3½ cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda dissolved in ½ cup cold coffee
- 1 tsp. vanilla
- 1 cup cooked raisins
- 1 cup nuts (Optional)
Powdered Sugar Frosting
- ½ box powdered sugar
- 2 to 3 tbsp milk
- Preheat oven to 325 °F.
- Combine all ingredients and spread thin on two cookie sheets (jelly roll pans) with sides.
- Bake for 20 minutes.
- Cool completely on wire racks.
- When cool, ice with powdered sugar icing—Mix powdered sugar with enough milk to spread. Be careful not to use too much milk.
- Cut into squares.
- To cook raisins, place raisins in saucepan and cover with water. Bring to a boil over medium heat. Remove from burner and allow to cool completely before adding to batter.
- We cut these into fairly large, brownie-sized squares. I’ve cut them into smaller 1″ squares for a petit fours look. The smaller size is perfect for cookie exchanges.
Time Required: 30 minutes (plus cooling time)
Servings: about 40 cookies