GOLDEN RAISIN BISCUIT COOKIES (GARIBALDI BISCUITS)
Garibaldi Biscuits or Sunshine Raisin Biscuits are a nostalgic raisin cookie favorite. Fruit fills the middle and pops through the thin, crispy biscuits on the top and bottom.
Provided by Wendy Sondov
Categories Dessert
Time 1h35m
Number Of Ingredients 9
Steps:
- Add the flour, sugar, baking powder, and salt to the bowl of a food processor and pulse to combine.
- Chop the cold butter into small chunks and distribute over the dry ingredients in the food processor. Pulse until the butter is worked into the flour mixture and the dough is crumbly.
- Add the orange juice and pulse just until the dough comes together in a ball. If the dough appears dry and doesn't hold together, add ice water (1 tablespoon at a time) until a soft, cohesive dough is achieved.
- Divide the dough in into two disc shapes, wrap in plastic wrap, and chill for 30 minutes.
- Place the raisins into the food processor bowl. It is not necessary to wash it after making the dough. Pulse just until the raisins are chopped.
- When ready to bake, preheat the oven to 350° F. Cut two sheets of parchment the size of a large baking sheet.
- Place one of the pre-cut sheets of parchment on the counter. Dust lightly with flour.
- Place on piece of dough on the parchment and roll it out into a thin (1/8") rectangle approximately 8"x12".
- Lightly brush the dough surface with the beaten egg glaze, then spread half of the chopped raisins (3/4 cup) onto half of the dough sheet down the long side of the rectangle. Cover the raisins with a piece of wax paper and press gently into the dough.
- Lift one side of the parchment to help fold the empty half of the dough sheet over the raisins. Roll out the layers of dough again into a rectangle about 6"x15". Some raisins will show through the top of the dough.
- Brush the surface with the beaten egg glaze.
- Use a pizza wheel to make straight edges and cut into rectangular biscuits or squares about 2"x2". All edges and rectangles can be left in place for baking. The cookies expand minimally and can be separated after baking.
- Slide the parchment onto a baking sheet.
- Repeat the process with the remaining dough and raisin filling.
- Bake for 15-20 minutes until golden brown. If baking both pans at once, rotate the pans after 8 minutes.
- Cookies can cool completely on the baking sheet, or the parchment can be slid onto a counter for cooling.
- When the cookies have cooled completely, break apart into individual biscuits and store in an airtight container at room temperature for up to one week.
Nutrition Facts : Carbohydrate 9 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 11 mg, Sodium 36 mg, Fiber 1 g, Sugar 1 g, Calories 59 kcal, ServingSize 1 serving
GOLDEN RAISIN COOKIES
"Since my children are grown, I make these light butter cookies for the neighborhood kids," relates Isabel Podeszwa of Lakewood, New Jersey.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter and sugar. Add lemon juice and eggs. Combine dry ingredients; gradually add to creamed mixture. Stir in raisins. Roll into 1-in. balls. , Place on greased baking sheets; flatten with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 109mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
GARIBALDI BISCUITS
Make and share this Garibaldi Biscuits recipe from Food.com.
Provided by Doreen Randal
Categories Breads
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar.
- Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
- Pat lightly into shape and roll out very evenly to 1/8 inches thick, keeping the dough a regular shape, then cut in half.
- Sprinkle one half evenly with chopped fruit and cover with the other piece of dough.
- Lightly flour the board and roll the mixture again until 1/8 inches thick,.
- keeping as square as possible.
- Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400°F for 15 minutes.
Nutrition Facts : Calories 878, Fat 24.3, SaturatedFat 14.8, Cholesterol 61, Sodium 1813.7, Carbohydrate 155.2, Fiber 6.9, Sugar 66.7, Protein 13.9
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