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
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.
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.
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.
RAISIN PUFF COOKIES
I tried these cookies at a sewing class and loved them so searched the internet until I found the recipe and added some changes . If you like raisin filled you will love these and a lot less work!
Provided by Linda Wills
Categories Other Snacks
Time 30m
Number Of Ingredients 8
Steps:
- 1. Boil the raisins in water with 1 teaspoon of vanilla added until the water is gone.Cool.
- 2. In mixing bowl, cream crisco with sugar. Add eggs and 1 teaspoon vanilla. Beat. Add flour , baking soda and beat. Mix in raisins.
- 3. Roll into 1 1/2 inch balls. Roll in granulated sugar and place on parchment lined sheet. Bake at 350 degrees until brown.
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.
AMISH RAISIN COOKIES
I found this recipe for a chewy raisin cookie in one of the many Amish cookbooks I own. I haven't seen it duplicated anywhere else. -Marcia Wagner, Berrien Springs, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine raisins and water. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside to cool. , In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in raisins with liquid. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until the surface cracks. Remove to wire racks to cool.
Nutrition Facts : Calories 132 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 100mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
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
OATMEAL RAISIN COOKIES
Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 25
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
- Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
More about "raisin puff cookies recipes"
THE BEST CINNAMON RAISIN COOKIES | COOKING ON THE …
From cookingontheweekends.com
AMISH RAISIN PUFFS
From amish365.com
RAISIN PUFF (AKA PLUM PUFF) - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
RAISIN COOKIE RECIPES
From allrecipes.com
SOFT & CHEWY OATMEAL RAISIN COOKIES - SALLY'S BAKING …
From sallysbakingaddiction.com
10 BEST PUFF PASTRY COOKIES RECIPES | YUMMLY
From yummly.com
RAISIN PUFF COOKIES - RECIPE - COOKS.COM
From cooks.com
RAISIN PUFF COOKIES - RECIPE - COOKS.COM
From cooks.com
OATMEAL RAISIN COOKIES (SOFT & CHEWY) | RECIPETIN EATS
From recipetineats.com
RAISIN PUFF COOKIES - RECIPE - COOKS.COM
From cooks.com
RAISIN PUFF COOKIES - RECIPE - COOKS.COM
From cooks.com
EASY PAIN AUX RAISINS (USING PUFF PASTRY) – COOKIN' WITH MIMA
From cookinwithmima.com
RAISIN PUFF COOKIES - RECIPE - COOKS.COM
From cooks.com
CLASSIC RAISIN PUFF COOKIES | TREAT DREAMS
From treatdreams.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love