Description
Soft, chewy raisin cookies are made for the cookie jar. These easy cookies contain no oatmeal-just lots of raisins and lots of walnuts. Make them extra tasty with a simple drizzle or just devour them as they are.
Ingredients
1 1/3 c raisins (Dark or Golden)
2 1/2 c flour
1 t baking soda (3/4 t at high altitude)
1 t salt
3/4 c plus 2 T unsalted butter at room temperature or 1 3/4 sticks
3/4 c sugar
3/4 c packed brown sugar
2 large eggs at room temperature
1 t vanilla extract
2 c toasted walnuts, coarsely chopped
Powdered Sugar Drizzle
1 c sifted powdered sugar
2-3 T whole milk or cream
1/2 t vanilla extract
Instructions
Preheat oven to 350. Line baking sheets with parchment paper or use a Silpat pad.
Soak raisins in enough hot water to cover until soft-about 15 minutes. Drain and set aside.
Toast walnuts on a baking sheet in a 350 degree preheated oven for 7-10 minutes. When you smell them they are ready. Remove and coarsely chop and let cool.
In a bowl or a 4 cup measuring cup combine flour, baking soda and salt.
In a stand mixer or using an electric mixer beat butter and both sugars until light and fluffy. Add eggs, 1 at a time, and beat well each time. Mix in vanilla.
Add dry ingredients, mix just until blended. Stir in cooled nuts and drained and dried raisins.
Roll dough into 1" balls. Arrange on baking sheets, spacing evenly. Bake until cookies are golden brown, about 12 minutes. Transfer baking sheets t racks and cool 5 minutes, then remove cookies from baking sheet, transfer to wire rack and let cool completely.
May be stored or frozen in an airtight container. Dough can also be made and chilled and baked as directed for about 3 minutes longer.
To Make Glaze:
In a small bowl or measuring cup, combine the ingredients. Whisk until smooth. Drizzle over cooled cookies and let harden before storing.
Notes
See above post for extra additions.
1" dough balls make about a 2 1/2" cookie.
