Frosted Raisin Creams Recipe

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Frosted Raisin Creams Recipe

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These old-fashioned raisin spice cookies bring back fond memories of Mom whipping up a batch in her kitchen. The down-home aroma as they bake is a wonderful way to welcome family home.
MAKES:
54 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + cooling
MAKES:
54 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup raisins
  • 1-1/4 cups boiling water
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • FROSTING:
  • 1/2 cup packed brown sugar
  • 1/2 hot milk
  • 4-1/2 cups confectioners' sugar

Directions

Place raisins in a bowl. Add boiling water; let stand for 5 minutes. Drain, reserving 1 cup liquid; set the raisins and liquid aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda and salt; add to the creamed mixture alternately with reserved liquid, beating well after each addition. Stir in walnuts and raisins.
Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
For frosting, whisk brown sugar and milk until sugar is melted. Beat in confectioners' sugar until smooth. Frost cookies. Yield: about 9 dozen.
Originally published as Frosted Raisin Creams in Best of Country Cookies 1999, p28

Nutritional Facts

2 each: 143 calories, 4g fat (2g saturated fat), 17mg cholesterol, 73mg sodium, 25g carbohydrate (19g sugars, 0 fiber), 1g protein.

  • 1 cup raisins
  • 1-1/4 cups boiling water
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • FROSTING:
  • 1/2 cup packed brown sugar
  • 1/2 hot milk
  • 4-1/2 cups confectioners' sugar
  1. Place raisins in a bowl. Add boiling water; let stand for 5 minutes. Drain, reserving 1 cup liquid; set the raisins and liquid aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda and salt; add to the creamed mixture alternately with reserved liquid, beating well after each addition. Stir in walnuts and raisins.
  3. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
  4. For frosting, whisk brown sugar and milk until sugar is melted. Beat in confectioners' sugar until smooth. Frost cookies. Yield: about 9 dozen.
Originally published as Frosted Raisin Creams in Best of Country Cookies 1999, p28

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