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
  • Directions:
    COMBINE butter, powdered sugar and vanilla; beat until light and fluffy.
    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.