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 OATMEAL COOKIES
Here's a slightly different twist on a traditional favorite. These crisp, chewy oatmeal cookies feature golden raisins and have a mild orange tang. They're a staple in my picnic basket! -Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the oats, flour, orange zest, cinnamon and baking soda; gradually add to the creamed mixture and mix well. Stir in raisins (dough will be stiff)., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until the edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 169 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 91mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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.
THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.
GOLDEN RAISIN COOKIES
Make and share this Golden Raisin Cookies recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 23m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar.
- Add lemon juice and eggs.
- Combine dry ingredients; gradually add to creamed mixture.
- Stir in raisins.
- Roll into 1-inch balls.
- Place on greased baking sheets; flatten with a floured fork.
- Bake at 400 degrees Fahrenheit for 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 981.5, Fat 33.4, SaturatedFat 20.2, Cholesterol 151.8, Sodium 566.7, Carbohydrate 165.5, Fiber 5, Sugar 94.3, Protein 12.5
GOLDEN RAISIN COOKIES WITH WALNUTS
Categories Cookies Dessert Bake Raisin Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 8 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. Soak raisins in enough hot water to cover until soft, about 15 minutes. Drain; set aside.
- Mix flour, baking soda and slat in large bowl. Using electric mixer, beat butter and both sugars in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients; mix just until blended.Stir in nuts and raisins.
- Working in batches and using palms of hands, roll dough into 3/4-inch balls. Arrange on baking sheets, spacing evenly. Bake until cookies are golden brown, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 2 days ahead. Store cookies in airtight container at room temperature.)
JUMBO RAISIN COOKIES
Juicy raisins are the star in these popular cookies! They're great as a snack with coffee.
Provided by MBMCD
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 50m
Yield 30
Number Of Ingredients 13
Steps:
- Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
- In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 30.9 g, Cholesterol 12.4 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2 g, Sodium 141.8 mg, Sugar 17.5 g
GOLDEN RAISIN SPICE COOKIES
It's cookie time again! A lovely little morsel perfect at any time, but especially with afternoon tea.
Provided by Molly53
Categories Drop Cookies
Time 22m
Yield 60 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Sift first six ingredients together.
- Cream shortening and sugars; add eggs until well blended.
- Gradually stir in dry ingredients.
- Fold raisins and nuts into batter.
- Drop by rounded teaspoonsful onto ungreased baking sheet.
- Bake for approximately 10 minutes.
- Cool on pan briefly, then remove to wire rack to cool completely.
Nutrition Facts : Calories 79.3, Fat 3.6, SaturatedFat 0.9, Cholesterol 7, Sodium 43.9, Carbohydrate 11.1, Fiber 0.2, Sugar 6.6, Protein 0.8
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GOLDEN RAISIN BISCUIT COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (42)Total Time 39 minsServings 36Calories 60 per serving
- Lightly grease a couple of baking sheets, or line them with parchment., Whisk together the flour, sugar, baking powder, and salt.
- Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a mixer, or a fork, mixing until the dough is unevenly crumbly., Drizzle in the ice water (or orange juice and water, if you're using whole wheat flour), mixing until the dough is cohesive.
- Grab a handful; if it holds together willingly and doesn't seem at all dry or crumbly, you've added enough liquid., Divide the dough in half, and shape each half into a rough rectangle.
- Press each of the four sides against your work surface to smooth any ragged edges., Wrap the dough, and refrigerate it for 30 minutes.
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