Raisin Puffs

READY IN: 35mins
YIELD: 4 dozen




  • 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.