Spiced Raisin Cookies with White Chocolate Drizzle
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1-1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 3/4 cup softened butter
- 1 cup sugar
- 1/4 cup molasses
- 1 large egg
- 1 cup Sun-Maid Natural Raisins or Sun-Maid Golden Raisins
- 4 ounces white baking pieces
HEAT oven to 375 F.
COMBINE flour, baking soda, cinnamon, ginger, allspice and salt in a small bowl. Set aside.
BEAT butter and sugar until light and fluffy.
ADD molasses and egg; beat well.
BEAT in raisins. Gradually beat in flour mixture on low speed just until incorporated.
DROP dough by tablespoonfuls onto ungreased cookie sheets 2 inches apart. Flatten dough slightly.
BAKE 12 to 14 minutes or until set. Cool on cookie sheets 1 minute; transfer to wire rack and cool completely.
MICROWAVE chocolate in a heavy resealable plastic bag at high power 30 seconds. Turn bag over; heat additional 30 to 45 seconds or until almost melted. Knead bag with hands to melt remaining chocolate. Cut a 1/8-inch corner off one end of bag. Drizzle cooled cookies with chocolate. Let stand until chocolate is set, about 20 minutes.
Makes about 2 dozen cookies.