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    Home » Recipes » Cookies & Crackers

    Published: Sep 16, 2013 · Modified: May 22, 2021 by Paula Montenegro · Income from ads and affiliate links 30 Comments

    Old Fashioned Raisin Shortbread

    Jump to Recipe

    Buttery and crunchy, this shortbread recipe is sweet and wonderful.

    Old Fashioned Raisin Shortbread
    I’m back with my vintage monday posts, and they always include an old recipe and the links from around the web I want to share with you.
    My enormous cookbook collection is not news if you read this blog regularly, what you might not know is that my cooking magazine collection is even bigger. I counted them this past May – 228 cookbooks and 406 magazines - after the flood dared touch some of the latter, which was the one thing that I dreaded the most, loosing even one of them, even if I hadn’t opened it in years. Suffice to say that the twenty or so that were soaked, very very soaked, were nursed back to health by yours truly, who went through each one of them, separating each and every leaf, and repeating it at least two, sometimes three times as they started to dry.
    Old Fashioned Raisin Shortbread
    Interesting how I can be so focused and organized in one area and completely lacking the same skills in others. Ever read about those with ADHD and how they make piles? I’m putting my reputation on the line, but it’s true.
    Me and my piles.
    Old Fashioned Raisin Shortbread
    Old Fashioned Raisin Shortbread
    Anyway, my favorite source for the vintage recipes I post here, are my bon appetit magazines that go as far as 1982, and an old binder with pasted recipes torn from magazines, also from the early 80’s. A time when the recipe for no-churn ice cream made with condensed milk was all over the ads, or the impossible bisquik pie – which let’s face it, are now all over the web.
    Shortbread is an interesting thing, because you can take a century old recipe and it’ll still be as good as a new and improved one, the changes through the years – like adding some rice flour or cornstarch – lacking in significance as a whole.
    Shortbread is all about the proportions of three ingredients: butter, sugar and flour. The rest are fillers. Like the raisins here. But worth adding. If you’re into raisins that is. If not, it’s good without them. Good old fashioned shortbread.
    Old Fashioned Raisin Shortbread
    Scored and about to go into the oven
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    Old Fashioned Raisin Shortbread

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    • Total Time: 40 minutes
    • Yield: About 20 squares

    Ingredients

    • ⅓ cup  orange juice
    • ¾ cup  raisins
    • ¾ cup (175g) unsalted butter, room tº
    • ¼ cup sugar
    • 1 ½ cups  flour
    • ¼ teaspoon  salt

    Instructions

    1. In a small saucepan boil orange juice with raisins until almost no juice is left, about 5 minutes. Let cool completely. Can be done ahead and kept for a day at room tº or in the fridge for a few days.
    2. Preheat the oven to 300º.
    3. Have ready a square or round 8-inch pie or cake pan with removable bottom.
    4. In a bowl cream butter with a wooden spoon.
    5. Add sugar and combine very well.
    6. Add raisins (with juices) and mix.
    7. Add flour and salt and mix thoroughly until well combined and no dry spots are visible.
    8. Dump into the pan, and with lightly floured hands, pat evenly on the bottom. Score with a sharp knife without reaching the bottom, and bake for 40 to 45 minutes, until it turns lightly golden and dries out.
    9. Let cool on a wire rack and carefully unmold. Cut along the lines, and store in an airtight container.
    • Author: Paula Montenegro
    • Prep Time: 20
    • Cook Time: 20
    • Category: Cookies
    • Method: Baking
    • Cuisine: International

    Keywords: raisin shortbread

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    from Bon Appetit, December 1985

    More Cookies & Crackers Recipes

    • White Chocolate Cranberry Oatmeal Cookies
    • Gingerbread Cookies (with video)
    • Chocolate Peppermint Cookies
    • Butterscotch Chip Cookies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Anne Olson says

      February 08, 2020 at 10:47 pm

      I have these in the oven right now and they look like they will be wonderful.
      But, this recipe doesn’t say to add the raisins. I did anyway of course but
      can you perhaps add this to the assembly steps so it is known when to add them.
      With the flour, before adding the flour, or after adding the flour?
      Thank you!

      Reply
      • Paula Montenegro says

        February 08, 2020 at 11:02 pm

        Hi Ann! Sorry for that. They should be added with the flour. I’ll rectify it in the recipe. Thanks for the heads up.

        Reply
    2. Marissa | Pinch and Swirl says

      September 23, 2013 at 7:17 am

      I love that your reviving vintage recipes - especially Bon Appetit! I remember that you too had held on to the issue of foods from various areas in the Mediterranean - I thought I was a little nuts to hold on to magazines for so long. I'm so glad I'm not alone!

      These shortbread look amazing! I love the idea of chewy sweet raisins in crumbly, buttery cookies. 🙂

      Reply
    3. Kitchen Riffs says

      September 18, 2013 at 6:54 pm

      I actually summoned up the will to throw out Gourmet and Bon Appetit magazines dating back to the late 1970s a few years ago when we made a major move. We really wanted to downsize, and I hadn't looked at most of the magazines more than once. So I spent several weeks looking through them, ripping out recipes I wanted, and then tossed them. Of course I haven't bothered to look at most of the recipes I've ripped out since then! But they're so hard to give up. And I'll never give up my cookbooks (around 300 of those). Anyway, great shortbread. I love the flavor and texture of shortbread, and this one is particularly nice. Thanks.

      Reply
    4. Elisabeth Foodandthrift says

      September 18, 2013 at 3:09 am

      Paula, I agree with you on those vintage recipes from Bon Appetit. I no longer kept my magazines from the eighties from Bon Appetit...I donated all of them; except for Christmas and Thanksgiving issues on some. Had to downsize when I moved into my beach condo apartment a few years ago.

      Your shortbread cookies are incredibly rich and delicious. I just love the addition of the raisins, and the diamond shapes you cut them are truly a vintage style. Hugs,

      Reply
    5. Patty Price says

      September 18, 2013 at 2:57 am

      Just scrolled back up for another look at this shortbread- I don't want to leave this page and the shortbread behind, sigh 🙁

      Reply
    6. Patty Price says

      September 18, 2013 at 2:56 am

      If I make this old fashioned raisin shortbread-I will most likely want to eat the entire pan!!! I know-it's a problem but if I had a pan of this shortbread I don't think I could bring myself to give it away so then I would have to make a second pan and I might eat that one too and then my pants might not fit!!!! I'm kidding, sort of.... I do really like this recipe, ....I am a huge lover of raisins in cookies and they are seriously not safe around me!! 😉

      Reply
    7. Hester @ Alchemy in the Kitchen says

      September 17, 2013 at 8:06 pm

      (My first comment vanished so apologies if I am repeating myself). I lost 5 cookbooks this week to an open window and rain. I haven't got the patience to nurture them back to health. Will just have to console myself by making a batch of this lovely shortbread.

      Reply
    8. dentistvschef says

      September 17, 2013 at 7:13 pm

      just perfect for my brunch....
      i thnk a little bit of nutw wiulb be lovely even more....

      Reply
    9. Nancy @ gottagetbaked says

      September 17, 2013 at 4:31 pm

      I would love to come visit you and comb through all of your cookbooks. It sounds like you have so many gems in that collection. This shortbread looks ridiculously good and your photos are gorgeous, so rustic looking. I love it. And your links always make me laugh. Keep 'em coming, lady!

      Reply
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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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