Prep 20 mins
Cook 15 mins
I got this recipe out of Paula Deen & Friends book. I'm looking for new recipes to add to my Holiday Trays...this one is a WINNER. Easy to make and delicious! Recipe says 4 Dozen, I got just 3 out of it..(made my balls too big!) Next time I'll make them closer to the size of walnuts like suggested! I can totally see this made with other dried fruit, cherries or cranberries would work great!
- 2 cups raisins
- 1 1⁄2 cups sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- extra sugar, for rolling cookies
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper or nonstick baking mats.
- Place raisins and 3/4 cup water in a small sauce pan and simmer gently until the raisins have absorbed most of the water and are soft, about 5 minutes, drain.
- Using an electric mixer at low speed, cream the sugar, butter and vanilla until thoroughly combined.
- Sift together the flour, baking soda and salt.
- Stir the dry ingredients and raisins into the butter mixture with a spoon.
- The batter will be crumbly.
- Gather about a tablespoon of dough in your fingers and squeeze so dough holds together.
- Roll into walnut-sized ball.
- Roll the balls in granulated sugar and place 1 1/2 inches apart on the prepared cookie sheets.
- Bake for 12 to 15 minutes, until lightly browned and puffed.
- Transfer to wire racks to cool.
- Store in airtight tins, as these are quite fragile and have a tendency to fall apart if jostled.