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