Prep 2 hrs
Cook 13 mins
These are bakery-quality cookies! The yield is only estimated depending on the size of cookies. Plan ahead the dough needs to chill for about 1-1/2 hours, prep time includes chilling time.
- 2 cups raisins
- boiling water
- 2 cups flour
- 1 tablespoon baking powder
- 1 1⁄2 cups sugar
- 1 cup butter (no subs!)
- 1 teaspoon vanilla
- 3 large eggs
- 3 cups walnut halves
- Place the raisins in a medium bowl and pour enough boiling water to cover; let stand 1 minute, then drain well.
- In a medium bowl sift together flour and baking powder.
- In a large bowl beat butter with sugar until very creamy (about 7-8 minutes, there should be no sugar granules remaining in the butter).
- Beat in vanilla and eggs until well combined (about 1 minute).
- Add in flour/baking powder mixture; mix until combined.
- Stir in raisins (the dough will be very soft!).
- Chill the dough for about 1-1/2 hours to firm slightly.
- Set oven to 300°.
- Line one or more cookie sheets with foil, then butter the foil.
- Coarsley grind the walnuts in a processor.
- Mound the ground walnuts on a work surface.
- Working in batches, drop the dough by tablespoonfuls onto walnuts (the dough will be sticky).
- Using your hands, roll the dough in the ground walnuts coating completely, then forming into balls.
- Transfer to baking sheet/s spacing 2 inches apart.
- Bake until cookies spread, and are golden brown (about 18-20 minutes).