Swedish Slugs (Raisin Nut Cookies)
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for a hearty and chewy drop cookie, amusingly named ‘Swedish Slugs’. This simple batter is loaded with walnuts and raisins for a timeless, delicious treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | None | 5–6 dozen |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- small cup
- whisk
- cookie sheets
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Butter | softened |
| 1 1/2 cups | Sugar | granulated |
| 3 | Eggs | large |
| 3 cups | Flour | all-purpose |
| 1 tsp | Baking Soda | dissolved |
| 1 Tbsp | Hot Water | for soda |
| 1 tsp | Baking Powder | none |
| 1 tsp | Vanilla | extract |
| 1 cup | Walnuts | chopped |
| 1 cup | Raisins | none |
Instructions
Step 1: Prepare the Batter
- Preheat your oven to 350°F and grease your cookie sheets.
- In a large bowl, cream the 1 cup butter and 1 1/2 cups sugar together with an electric mixer until light and fluffy.
- Add the 3 eggs one at a time, beating well after each addition.
- In a small cup, dissolve the 1 tsp baking soda in the 1 Tbsp hot water. Add this, along with the 1 tsp vanilla, to the creamed mixture.
Step 2: Combine and Bake
- In a separate bowl, whisk together the 3 cups flour and 1 tsp baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- By hand, stir in the 1 cup walnuts and 1 cup raisins.
- Drop the dough by rounded teaspoonfuls onto the prepared cookie sheets and bake for 10 minutes, or until the edges are lightly browned and the centers are set.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Original Recipe Scan
