RAISIN PUFFS
These Raisin Puffs are remarkable! Like incredibly soft sugar cookies, and light as air. Soft, puffy, and thick! With a heap-ton of raisins - simmered to bring out deeper and richer flavor. These Raisin Puffs might sound ordinary, but they will knock your socks off!
Provided by Sarah
Categories Cookies
Time 1h
Number Of Ingredients 9
Steps:
- Combine raisins and water in a small saucepan over medium heat.
- Simmer until water is almost completely reduced, about 15 minutes. Set aside to cool.
- In a large mixing bowl, cream shortening and 1 1/2 cups sugar.
- Add eggs and vanilla, beating until combined.
- In a medium bowl, combine flour, baking soda, and salt.
- Gradually add dry ingredients to the mixing bowl, beating until combined.
- Stir in raisins.
- Place remaining 1/2 c. sugar in a small bowl.
- Roll dough into 1-inch balls, and roll in the sugar, thoroughly coating.
- Arrange dough balls two inches apart on parchment paper or silicone mat-lined baking sheets.
- Bake at 350 degrees for 10 minutes, or until edges are golden, and centers appear set.
- Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely.
RAISIN PUFFS
These wonderful cookies remind me of soft snickerdoodles with raisins. The original recipe was from a Midwest Living magazine in 1989; they were called Laurel's Raisin Puffs. I'm not sure who Laurel is but I thank her! They are very good - a regular in our home.
Provided by Acerast
Categories Dessert
Time 1h
Yield 4 dozen
Number Of Ingredients 10
Steps:
- In a small saucepan, bring water to a boil.
- Stir in raisins.
- Continue to boil (watching carefully and stirring if necessary) until the water is absorbed by the raisins.
- Set aside and cool.
- Combine flour, baking soda and salt in a small mixing bowl; set aside.
- In a large mixing bowl cream 1 1/2 cups sugar with the butter.
- Beat in eggs and vanilla.
- Mix in dry ingredients.
- Stir in raisins.
- In a small bowl, combine 1/2 cup sugar and cinnamon.
- Shape dough into 1 - inch balls.
- Roll balls in sugar and cinnamon mixture.
- Place 2-inches apart on an ungreased cookie sheet.
- Bake at 375°F for 8 minutes.
- Important! Bake for only 8 minutes for a soft cookie - they become firm as they cool.
Nutrition Facts : Calories 1395.9, Fat 49.9, SaturatedFat 30.1, Cholesterol 227.8, Sodium 976.8, Carbohydrate 227.3, Fiber 5.3, Sugar 132.8, Protein 16.6
RAISIN PUFFS
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!
Provided by katie in the UP
Categories Dessert
Time 35m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 1258.2, Fat 47.3, SaturatedFat 29.3, Cholesterol 122, Sodium 942.1, Carbohydrate 204.1, Fiber 5.2, Sugar 118.3, Protein 12.4
CLASSIC RAISIN PUFF COOKIES
Steps:
- Preheat oven to 350 degrees.
- Add water and raisins to medium saucepan.
- Bring to boil and cook until all water is gone. Be careful not to burn raisins.
- In second pan add vanilla extract, eggs, and sugar and blend.
- Add raisin mixture and stir together.
- Add flour and salt and mix together well.
- Roll dough into balls with floured hands.
- Roll each dough ball in sugar and cinnamon mixture and place on greased cookie sheet.
- Bake for nine to ten minutes. Cookies are done when edges are golden brown.
- Remove from oven and place on cooling racks.
- Once cooled serve and enjoy!
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
RAISIN PUFF COOKIES
A tasty alternative to chocolate chip cookies, raisin puffs satisfy a sweet tooth without as much guilt!
Provided by By Julia Germeyer
Time 45m
Number Of Ingredients 11
Steps:
- In small saucepan, bring raisins, water, and 1 tsp vanilla extract to a boil. Remove from heat and set aside. Preheat oven to 350 degrees and grease baking pans. In medium bowl, cream together shortening/butter and sugar. Add eggs one at a time, then vanilla extract. Stir together flour, baking soda, and salt. Then, combine flour mixture, one cup at a time, into shortening/sugar mixture. Mix dough completely. Drain raisins and stir into dough. Put 3 TBSP sugar on a plate. Roll 1-inch balls of cookie dough in sugar, then place on baking sheet app. 2 inches apart. Bake 9-11 minutes or until golden brown on the bottom and slightly firm to the touch. Recipe yields app. 3 dozen cookies.
MOM'S SOFT RAISIN COOKIES
With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
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
OLD-FASHIONED RAISIN COOKIES
"My mother has been making these morsels for the past 40 years, much to the delight of all in our family," jots Darlene Brenden of Salem, Oregon. "The fruit-filled sugar cookies will please any sweet tooth. They disappear quickly!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until thickened and bubbly. Cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2-3 hours or until easy to handle. , On a lightly floured surface, roll half of the dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon of raisin filling in the center of each cookie. , Roll out remaining dough. Cut with a 2-in. cookie cutter. With a 1-in. round cookie cutter, cut a hole in the center of each; place over filling. With a fork, press edges to seal. , Bake at 400° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool completely.
Nutrition Facts : Calories 263 calories, Fat 8g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 135mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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