Autumn Raisin Cookies

Truly a taste of tradition, these classic cookies are filled with plump, sweet California raisins.


  • 1 cup Sun-Maid Natural Raisins or Sun-Maid Muscat Raisins
  • 1 teaspoon rum extract
  • 1/2 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1-3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • Directions:

    HEAT oven to 350 F.
    COMBINE raisins and 2 tablespoons water in a small microwave-safe bowl.  Cover with plastic wrap and heat in microwave on high for 2 minutes.  Stir in rum extract.  Set aside.
    BEAT butter and sugars with electric mixer in a large bowl until creamy.  Beat in egg.
    COMBINE flour, baking powder, baking soda and salt in a small bowl.  Gradually add to butter mixture, beating until combined.  Stir in raisins.
    DROP dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
    BAKE 10-12 minutes or until light brown.  Cool 1 minute on cookie sheet then remove to wire rack to cool completely.

    Makes 2 dozen.