Russian Raisin Teacakes
Buttery shortcake balls bursting with raisin goodness. Be sure to bake extra when company’s coming.
- 1 cup butter or margarine, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped walnuts
- 1 cup Sun-Maid Natural Raisins, chopped, or Sun-Maid Zante Currants
- powdered sugar
STIR in flour, walnuts and raisins.
COVER; refrigerate until firm.
HEAT oven to 350 F.
SHAPE dough into 1-inch balls.
PLACE on ungreased cookie sheets.
BAKE in upper third of oven for 10 minutes.
ROLL warm cookies in powdered sugar.
COOL; roll again in powdered sugar.
Makes 4 dozen cookies.