By Gloria Hare, First Place Drop Cookies, Baked with Raisins, 2010 Big Fresno Fair
These raisin rocks are sure to rock your world!
- Serving Size: 1 cookie
- 1 pound California raisins
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 cup powdered sugar, sifted
- 2/3 cup butter
- 2 eggs
- 1 pound walnuts, chopped
Turn raisins into small bowl and add warm water to cover; set aside to plump. Preheat oven to 350°F. Lightly grease baking sheet; set aside. In small bowl, mix flour, cinnamon and cloves together well; set aside. Mix 1 teaspoon liquid from raisins with baking soda in custard cup; set aside. Drain and chop raisins; set aside.
Combine powdered sugar and butter in mixer bowl and cream together until smooth. Add eggs, one at a time, beating well after each addition. Then, add baking soda dissolved in water and beat well. With mixer on low, add flour mixture and mix just to combine. Stir in chopped raisins and nuts by hand. Divide and press firmly into No. 30 scoop or divide into 2 tablespoon portions and shape into tight balls; arrange on greased baking sheet. Bake at 350°F until lightly browned and done, about 15 minutes. Remove from pan and cool on wire rack.
Nutrition Facts Per Serving
Calories 370 (54% from fat); Total Fat 23g (sat 6g, mono 4g, poly 10g, trans 0g ); Cholesterol 40mg; Protein 6g; Carbohydrate 38g; (Dietary Fiber 3g; Sugars 24g; ); Iron 2mg; Sodium 135mg; Calcium 38mg; Potassium 338mg
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