• 11/3 Cups butter or margarine, softened
  • 11/3 Cups sugar
  • 2 eggs
  • 22/3 Cups flour
  • 1/4 Teaspoon salt
  • 2 Cups California raisins
  • 1/2 Cup chopped candied ginger
  • 1 egg white, beaten


In mixer bowl, cream butter, sugar and eggs. Stir in flour and salt, mixing until blended. Stir in raisins and ginger. Chill dough.

Roll out to 1/8-inch thickness on floured board; cut into desired shapes with sharp-edged cookie cutters. Space 1-inch apart on greased baking sheet. Brush with beaten egg white; sprinkle with additional granulated sugar, or decorate with colored sugars, dragées, candied fruits and nuts. Bake in 350°F oven 12 to 15 minutes, until golden. Cool 2 to 3 minutes on pan; remove to rack to cool completely.

Note: An additional 1/2 cup of California raisins and 1 tablespoon powdered ginger may be substituted for the candied ginger.

Nutrition Facts Per Serving

Calories 190 (Calories from Fat 40%); Total Fat 9 ( Saturated Fat 5; Trans Fat 0; ); Cholesterol 35; Sodium 110; Potassium 151; Total Carbohydrate 27; Dietary Fiber <1; Sugars 17; Protein 2; Calcium 14; Iron 1;

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Raisins are great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.