Settle One Holiday Debate. Deliciously.
During the holidays, oftentimes the smartest move is to call a truce for the best of all that’s merry. Together with Chef Duff Goldman, we crafted a cookie everyone can’t help but agree on. One half oatmeal raisin, one half chocolate chip, our truce cookie is all kinds of delicious.
For every click to the Truce Cookie page, Sun-Maid will make a donation to Chelsea’s Charity, up to $10,000.
Check Out the Recipe
Our Products
Add to Your Pantry of Tricks
Classic Raisins
Oatmeal raisin cookies are just the tip of the canister. Sun-Maid Raisins are a plump & sweet addition to holiday baked goods, snacks, dinner recipes and even crafts! Try using them as a natural sweetener too - thanks to 0g added sugar. Because with Sun-Maid Raisins at your fingertips, the holidays can get very, very interesting (and tasty).
Buy Now
Golden Raisins
As sweet as its classic cousin, but with a tangier flavor all to its own. Sun-Maid Golden Raisins are perfect for holiday baking and for topping off salads. They're also a popular no-added-sugar replacement for dried cranberries. But why stop there? With these raisins by your side, any recipe can be golden.
Buy Now
Dried Apricots
It’s the holidays, people. Don’t hold back. Now’s the time to indulge in one of dried fruit’s most scrumptious offerings: Sun-Maid Mediterranean Apricots. Ideal pairings include white chocolate, cinnamon, honey, meats, almonds or anything else that could benefit from dried apricots’ 0g of added sugar perfection.
Buy NowFeatured Recipes
Your Famous Holiday Helper
From superb starters and amazing entrees to delicious dishes and sweet treats, Sun-Maid’s versatile dried fruit is your special ingredient to shine your holiday best. This time of year there’s no shortage of opinions, so we partnered with Chef Duff Goldman to share a few delightful recipes that’ll absolutely impress any relative or guest. If you can dream it, you can pull it off with Sun-Maid!
x
HOLIDAY RECIPES
Truce Cookie
- Prep-Time15Mins
- Cook-Time10-12Mins
- Servings48
Share
Print
Ingredients
Chocolate Chip Cookie Dough:- 1 cup + 4 tablespoons all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened (one stick)
- 6 tablespoons sugar
- 6 tablespoons brown sugar
- 1 extra large egg
- ½ teaspoon vanilla extract
- 1 cup semi sweet chocolate chips
- ¼ cup butter, softened
- 6 tablespoons brown sugar
- ¼ cup sugar
- ½ teaspoon valilla extract
- ½ cup all purpose flour
- 1 extra large egg
- 1 ½ cup rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup raisins
Directions
- Start by making chocolate chip cookie dough. In a medium bowl, mix flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with paddle attachment, cream together the butter and both sugars until light and fluffy. Mix in the eggs and vanilla.
- Add the flour mixture, and mix until well combined. Stir in the chocolate chips.
- Scoop out cookie dough on a parchment lined cookie sheet (you can scoop these close together since it will be going into the freezer for a bit). Put it in the freezer.
- Start on oatmeal raisin cookie dough. Using the same stand mixer bowl and attachment, beat together sugars and butter until light and fluffy. Then add eggs and vanilla.
- Add oats and raisins. Mix well.
- Take out the cookie sheet from the freezer (the one with the chocolate chip cookie dough on it), and scoop the oatmeal raisin cookie dough on the same cookie sheet. Dough can be close together, just like the other dough.
- Once all the dough is scooped out onto the cookie sheet. Put back into the freezer for 10 minutes.
- After 10 minutes, take out the cookie sheet from the freezer. Using a sharp knife cut the dough balls in half.
- Preheat the oven to 375 degrees Fahrenheit.
- Take one half of the chocolate chip cookie dough and another half of the oatmeal cookie dough; press together. Use your finger and gently press the top surface line of both cookies, this ensures both doughs will stick together when baking. Repeat until there are no sliced dough balls remaining. Return to the freezer for 5-6 minutes.
- Bake the cookies for 10-12 minutes or until cookies are golden brown on the edges.
HOLIDAY RECIPES
Crown Challah
- Prep-Time30Mins
- Inactive2.5Hours
- Servings12-16
Share
Print
Ingredients
- 2 (¼ ounce) envelopes active dry yeast
- ½ cup sugar
- ¼ cup honey
- 2 teaspoons cinnamon
- ⅓ cup olive oil
- 2 extra-large eggs plus 3 egg yolks
- 2 tablespoons kosher salt
- 3 cups bread flour
- 6 ½ cups all purpose flour
- 1 cup golden raisins
- 3 cups water, warm
- 2 extra-large eggs
- 2 tablespoons sugar
Directions
- To make the dough: In a big bowl, mix the yeast, sugar, honey, and 3 cups of warm water, then let the yeast bloom for about 7 minutes.
- Add the oil, eggs, yolks, and salt, and cinnamon. Mix well. Add in raisins. Add the flours and mix until sticky. The dough should be a nice creamy yellow color.
- Turn the dough out into a floured surface and knead for about 12-15 minutes, or until smooth. Oil the bowl, place the dough back in the bowl and cover tight with plastic wrap. Let rise in a warm place for about 1 ½ hours, or until doubled.
- Punch the dough down, cover it, and let rise for another 45 minutes. Punch it down again and cut it into 3 equal pieces. Let them rest for about 10 minutes, then roll each piece into snakes that are about 30 inches long and taper at one end. Starting with the thick end roll each snake into a spiral shape (will look like a snail shell). Use a little water and stick the tapered end onto the body of the spiral. Zhuzh into place with your hands
- Oil the loaves lighty, cover with plastic wrap and let rise until they look good and poofy (25 minutes)
- Preheat the oven to 375.
- Whisk the egg wash ingredients lighty in a small bowl. Gently brush the loaves with the egg wash, taking care not to deflate them. Bake for 45 minutes, or until the loaves are a beautiful golden color. Let them cool completely and enjoy!
HOLIDAY RECIPES
Sweet Savory Golden Lamb
- Prep-Time15Mins
- Cook-Time20Mins
- Servings4
Share
Print
Ingredients
- 1 lb ground lamb
- 1 yellow oniion
- 5 cloves garlic
- Pinch cumin
- Pinch Aleppo pepper
- ¼ cup chopped dried apricots
- ¼ cup golden raisins
- ¼ cup slivered almonds
- Salt to taste
- Pepper to taste
- Pinch of cinnamon
- 2 green onions, chopped
- Olive oil
- ½ cup chicken stock
Directions
- Over medium high heat, sweat the onions in a little oil until they just start to brown on the edges. Season a bit with salt and pepper. Add the garlic and stir with a wooden spoon and cook for like 3 minutes. Don ’t let the garlic burn.
- Add the ground lamb. Bust it up with a wooden spoon and season with salt, pepper, Aleppo pepper, cumin, and turmeric. Keep using the spoon to move everything around and break up the meat chunks. Allow the meat to render and lose all of its moisture. You ’ll see steam rising from the pan when the meat gets hot enough. When the steam disappears, the moisture is gone.
- Now listen to the pan. The sound of frying meat will get louder. When the sound gets noticeably louder, add the almonds and cook for another minute. Then add the chicken stock.
- Allow the pan to sizzle and when it calms down after 45 seconds or so, add the raisins and chopped apricots. Keep stirring until the juice thickens into a gravy and is absorbed by everything.
- Turn off the heat and stir in the green onions. Serve over cous cous or basmati rice or even oven roasted smashed potatoes.
HOLIDAY RECIPES
Holiday Biscotti
- Prep-Time15Mins
- Cook-Time45Mins
- Servings24
Share
Print
Ingredients
- 1 cup almonds
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- pinch of kosher salt
- 4 ea. eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon almond extract
- ¾ cup chopped dried apricots, raisins and currants
Directions
- Pre-heat oven to 350 degrees. Toast the almonds for 12 minutes and chop into pieces with a knife. Set aside.
- Line two sheet pans with parchment. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together eggs, sugars, and almond extract. Pour the wet mixture into the dry mixture and make one big mixture. Add the chopped almonds and diced dried apricots. Pro-tip right here- if you chop the apricots and then toss them in a little flour they won't all stick together when you are folding them into the dough.
- Divide the dough into two pieces and roll out two logs about 10 inches long. Place a log on each sheet pan. Gently press the top of the log so it flattens just a little bit. Bake for 15 minutes or until and rich golden brown.
- Remove from the oven, let cool for 10 minutes or so, and then with a serrated knife cut the log into 1/2-1/4" segments. Take your time and cut straight!
- Lay the strips onto the sheet pans and bake them cut side up for 10 minutes. Remove from the oven, flip each cookie, and bake another 10 minutes. Remove from the oven and let cool on a wire rack
- Melt some chocolate and drizzle onto the cookies.
HOLIDAY RECIPES
Holiday Bark
- Prep-Time10Mins
- Cook-Time5Mins
- Servings24
Share
Print
Ingredients
- 3 bags of assorted colored chocolate melts
- Peppermints (crushed)
- Sun-Maid Raisins
- Festive Sprinkles
Directions
- Melt chocolate in microwave in separate bowls in 30 second increments until melted.
- Line 2 cookie sheets with parchment paper.
- While the chocolate is melting, crush a handful of peppermints in a plastic baggie.
- Once chocolate is fully melted, add raisins and then pour onto a cookie sheet.
- Take a butter knife or icing tool to make pretty swirl designs in the chocolate blending the colors. I did one with red and white, then a separate with green and white.
- While the chocolate is still warm, add the peppermint and sprinkles.
- Let cool and harden. Then break into smaller pieces. Enjoy!
HOLIDAY RECIPES
Cinnamon Rolls
- Prep-Time2Hours
- Cook-Time18Mins
- Servings10-12 Rolls
Share
Print
Ingredients
- 2 cups whole milk
- ½ cup vegetable oil
- ½ cup sugar
- 1 packed (or 2 ¼ tsp) dry active yeast
- 4 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp kosher salt
Directions
- To make the dough, combine the milk, oil, and sugar over medium-low heat and stir until dissolved. Remove from heat and let cool for fifteen minutes or so before sprinkling in the yeast. Let the yeast “bloom” for five to ten minutes.
- In the bowl of your electric mixer, add the flour to and milk mixture and stir with the paddle until just combined. Cover with a damp dish towel or plastic wrap. Set aside for an hour to proof.
- Once proofed, add in baking powder, baking soda, and salt. Knead the dough for five minutes on medium speed, or ten minutes if kneading by hand.
- Cover tightly with plastic wrap and chill in the fridge for one hour, minimum.
- Roll into a large rectangle onto a floured surface. Mine is usually roughly the size of a sheet pan. You want the dough to be relatively thin for maximum cinnamon gooeyness!
- Combine the very soft butter and sugar. Spread across the dough, using a spatula or your fingers. Next, sprinkle lots of cinnamon across the dough and the sugared butter. Evenly sprinkle raisins, walnuts, and orange zest.
- Roll up the dough tightly and use a sharp knife or unflavored dental floss to cut the cinnamon log into 20 ish cinnamon rolls.
- Proof rolls in a greased baking dish covered by a towel for 30 minutes.
- Preheat the oven to 375 degrees. Pour heavy cream directly over the rolls to make the gooiest, softest, most decadent rolls. Bake for 15-18 minutes, depending on your oven. Don’t over do it, as you want them to stay soft and gooey.
- Remove from pan. Let cool for five minutes before spreading the icing over the top.
HOLIDAY RECIPES
Herby Farro Salad
- Prep-Time15Mins
- Cook-Time0Mins
- Servings4
Share
Print
Ingredients
- 1 teaspoon finely grated lemon zest (from 1 large lemon)
- 3 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 tablespoon honey
- ¼ cup extra-virgin olive oil
- 1 jalapeño, thinly sliced
- 2 cups (343g) cooked farro
- ½ cup (71g) roasted, salted almonds, roughly chopped
- ½ cup (80g) Sun-Maid California Golden Raisins
- ½ cup (75g) green olives, roughly chopped
- 1 cup mixed herbs, roughly chopped (such as parsley, dill, chives, tarragon and/or cilantro)
- Kosher salt
Directions
- In a large bowl, whisk the lemon zest, lemon juice, water, honey, olive oil and jalapeño in a large bowl until combined
- Add the farro and stir to coat.
- Add the chopped almonds, Sun-Maid California Golden Raisins, green olives and half the mixed herbs; toss to combine.
- Taste and adjust the seasoning with salt.
- Top with the remaining herbs and serve immediately.
HOLIDAY RECIPES
Spiced Icebox Cake
- Prep-Time25Mins
- Cook-Time0Mins
- Servings12
Share
Print
Ingredients
Rum-soaked Raisins- ½ cup (80g) Sun-Maid California Sun-Dried Raisins
- 2 tablespoons dark rum
- ¼ teaspoon ground cinnamon
- 1 quart heavy cream, cold
- One 3.4-ounce package instant vanilla pudding mix
- ⅓ cup (67g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- ¼ cup jarred caramel sauce (not sundae topping), plus more for garnish
- 18 Biscoff cookies (about ½ a package)
Directions
- Place the Sun-Maid California Sun-Dried Raisins, rum, and cinnamon in a small, heat-proof bowl; cover and microwave for 90 seconds on high until the raisins are plump.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, pudding mix, sugar, vanilla and salt on medium speed until thick and mousse-like; stop the machine and scrape down the side of the bowl as needed to prevent any lumps. Reserve 1 cup of the whipped vanilla cream; this will be used as the garnish later. Fold the rum-soaked raisins into the remaining cream.
- Lightly spray a 9-by-5-inch loaf pan with nonstick cooking spray and line with plastic wrap to come all the way up the sides of the pan. Scoop a third of the raisin-vanilla cream into the pan and spread into an even layer; drizzle half of the caramel sauce on top. Arrange 9 Biscoff cookies over the caramel in a single layer (you may have to break some of the cookies to fit). Repeat this layering process (cream—caramel sauce—cookies) once more. Top with the last third of cream and smooth the surface evenly with the back of a spoon or an offset spatula. Wrap tightly in plastic wrap and refrigerate until set and the cookies are fully softened, at least 8 hours.
- Tug the plastic wrap to loosen the cake from the pan. Invert onto a serving platter and peel away the plastic wrap. Top with the reserved whipped vanilla cream and a drizzle of extra caramel sauce. NOTE: The cake can be made up to 2 days ahead. Store any leftovers airtight in the refrigerator.
HOLIDAY RECIPES
Specialty Baked Brie
- Prep-Time5Mins
- Cook-Time10Mins
- Servings24
Share
Print
Ingredients
- 1 Brie cheese wheel (about 12 ounces)
- ⅓ cup Sun-Maid California Golden Raisins
- ⅓ cup Sun-Maid California Dried Mission Figs
- ⅓ cup Sun-Maid Natural Deglet Noor Pitted Dates
- 2 tablespoons fig jam
- 2 tablespoons maple syrup
Directions
- Preheat oven to 400°F.
- Heat fig jam and maple syrup to just boiling in a saucepan.
- Remove from heat.
- Stir in raisins, figs and dates.
- Place the brie on a parchment-lined baking sheet.
- Spoon the dried fruit mixture over the Brie.
- Bake uncovered at 400°F for 8 to 10 minutes or until Brie is warm and slightly softened.
- Serve with crackers or bread.
HOLIDAY RECIPES
Snowman Pancakes
- Prep-Time5-10Mins
- Cook-Time5-10Mins
- Servings15-20 Pancakes
Share
Print
Ingredients
- 2 cups of pancake baking mix of your choice
- 1 ⅓ cup of milk
- 1 large egg
- 2 tablespoon sugar
- 1 teaspoon vanila extract
- Sun-Maid Vanilla Yogurt Covered Raisins
- Sun-Maid Peanut Butter Chocolate Yogurt Covered Raisins
Directions
- Heat griddle or electric skillet to 400°F.
- Stir all ingredients together until well blended.
- For the snowman's body and head, pour slightly less than ¼ cup batter onto a hot greased cooking surface.
- Cook until bubbles form on the surface.
- Turn and cook until bottom color matches the top.
- Plate and decorate! Sprinkle powdered sugar around the snowman. Use a variety of Yogurt Covered Raisins for the eyes, nose, buttons and hat. For an added touch, use Vanilla Yogurt Covered Raisins as snow under the Snowman. Cut one piece of red apple for the scarf and drizzle chocolate syrup for the mouth.
HOLIDAY RECIPES
Winter Apricot Cookies
- Prep-Time15Mins
- Cook-Time10Mins
- Servings30 Cookies
Share
Print
Ingredients
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup whole wheat or all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 ¼ cups Mediterranean Apricots, chopped
- 1 cup toasted chopped walnuts
- 4 ounces white chocolate, chopped
Directions
- PREHEAT oven to 350°F.
- Beat butter and sugars in a large bowl until light and fluffy. Add eggs and vanilla, beat well.
- STIR together flour, baking soda, spices and salt in a small bowl. Gradually beat into butter mixture until well blended.
- STIR in apricots, walnuts and white chocolate.
- DROP by rounded tablespoonfuls 2 inches apart on a lightly buttered or parchment lined baking sheet.
- BAKE 10-12 minutes until golden brown on edges. Remove with a spatula to a wire rack to cool.
HOLIDAY RECIPES
Sunny Stuffing
- Prep-Time15Mins
- Cook-Time45Mins
- Servings6-8
Share
Print
Ingredients
- ¾ cup chopped onion
- ½ cup sliced celery
- ¼ cup butter or margarine
- 1 ¾ cup (14.5-ounce can) chicken broth
- ½ cup Sun-Maid California Sun-Dried Raisins
- 1 package (8-ounces) herbed stuffing mix
- ⅓ cup coarsely chopped pecans, toasted
Directions
- Cook onion and celery in butter over medium heat until softened, 2 to 3 minutes, stirring occasionally.
- Add broth and raisins. Bring to a boil, reduce heat and simmer uncovered 3 minutes.
- Stir in stuffing mix and pecans. Remove from heat; cover and let stand 5 minutes. Fluff with a fork before serving.
- After stirring stuffing mix and pecans into broth, spoon mixture into a buttered casserole dish. Cover with foil. (If desired, refrigerate until ready to bake).
- Bake 30 minutes at 350°F.
- Uncover and bake 5 minutes longer for a crisp top
HOLIDAY RECIPES
Holiday Muddy Muddies
- Prep-Time5Mins
- Cook-Time15Mins
- Servings10
Share
Print
Ingredients
- 9 cups Rice Chex
- 1 cup semisweet chocolate chips
- ½ cup peanut butter
- ¼ cup butter or margarine
- 1 teaspoon vanilla
- 1 ½ cups powdered sugar
- 1 ½ cups pretzels
- 1 ½ cups Sun-Maid Yogurt Covered Raisins*
Directions
- In a large bowl, add cereal; set aside.
- In a medium sized, microwavable bowl, microwave the chocolate chips, peanut butter and butter, uncovered, in 30 second increments until mixture can be stirred smooth.
- Add vanilla and pour mixture over cereal, stirring until evenly coated.
- Pour contents of bowl into a 2-gallon resealable food storage bag.
- Add powdered sugar. Seal bag and shake until well coated.
- Spread on wax paper to cool.
- Once cooled, add chocolate coated Chex back into large bowl and add pretzels and Sun-Maid Yogurt raisins. Mix and serve.
HOLIDAY RECIPES
Holiday Charcuterie
- Prep-Time10Mins
- Cook-Time0Mins
- ServingsVaries
Share
Print
Ingredient Ideas
- Dried Fruit: Figs, Dates, Apricots, Mango
- Meats: Prosciutto, Genoa Salami, Capicola
- Cheeses: A mix of hard, soft and crumbly cheeses with sharp to mild flavors
- Fresh & Pickled additions: Green olives, baby pickles, whole grapes, apple slices
- Spreads: Local honey, Whole grain mustard, Chutneys
- Bread & crackers
Directions
- The beauty of charcuterie boards is that you have complete control. Get creative with your combinations! Keep textures, flavors and visual appeal in mind. Have fun playing with different arrangements and combinations. Charcuterie boards are also a great opportunity to use leftover ingredients from other holiday dishes — like extra Sun-Maid Raisins you undoubtedly have on hand.
HOLIDAY RECIPES
Vanilla Yogurt Bark
- Prep-Time20Mins
- Cook-Time0Mins
- Servings12
Share
Print
Ingredients
- 1 pound white chocolate chips or white chocolate, finely chopped
- 2 teaspoons canola oil
- ⅓ cup Sun-Maid Vanilla Yogurt Covered Raisins
- ⅓ cup Sun-Maid Mediterranean Apricots, roughly chopped
Directions
- Line a baking sheet with aluminum foil.
- Melt white chocolate with canola oil in the top of a double boiler over low heat, or heat in microwave-safe dish on medium power for 2 minutes. Stir until melted.
- Spread white chocolate to scant ¼-inch thickness on prepared pan (about 9 x 11-inch rectangle).
- Scatter yogurt covered raisins and apricots over warm white chocolate. Press lightly into white chocolate.
- Refrigerate about 30 minutes or until firm. Remove from foil. Cut into irregular pieces. Refrigerate in covered container for up to 3 days. Serve slightly cold.
HOLIDAY RECIPES
Santa's Cinnamon Buns
- Prep-Time2Hrs
- Cook-Time25Mins
- Servings24
Share
Print
Ingredients
- ¾ cup milk
- ¾ cup butter or margarine, divided
- ½ cup sugar
- ½ teaspoon salt
- ½ cup warm water (110 to 115 F.)
- 2 packages active dry yeast
- 1 egg
- 4 cups all-purpose flour, divided
- 1 cup firmly packed brown sugar, divided
- 2 tablespoons cinnamon, divided
- 1 cup Sun-Maid California Sun-Dried l Raisins, divided
- ½ cup powdered sugar
- 1 tablespoon butter or margarine, softened
- 2 teaspoons milk
- ¼ teaspoon vanilla extract
Directions
- In saucepan, HEAT milk; stir in ½ cup butter, sugar and salt, stirring until butter melts; cool to lukewarm.
- In large bowl, COMBINE warm water and yeast; stir until dissolved.
- Add milk mixture, egg and 2 cups flour; beat until smooth.
- Stir in remaining flour to make a soft dough.
- Cover; refrigerate at least 2 hours (dough may be stored in refrigerator for up to three days).
- Grease two 9-inch round pans.
- Divide dough in half.
- On floured surface, ROLL each half to 18x8-inch rectangle. Melt remaining ¼ cup butter; brush over dough.
- Sprinkle each with half of the brown sugar, cinnamon and raisins.
- Starting with longest side, ROLL up jelly-roll fashion.
- Pinch edges firmly to seal.
- Cut each roll into 12 slices.
- Place cut side down in greased pans.
- Cover; let rise in warm place (80 to 85 F.) until doubled in size, about 45 minutes.
- Heat oven to 375°F.
- Bake for 25 minutes or until light golden.
- Combine all glaze ingredients; blend well.
- Glaze rolls while warm.
HOLIDAY RECIPES
Sunny Scones
- Prep-Time20Mins
- Cook-Time20Mins
- Servings12 Scones
Share
Print
Ingredients
- 1 cup white whole-wheat flour
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 6 tablespoons cold butter, cut up
- 1 cup Sun-Maid California Raisins
- ½ cup coarsely chopped walnuts, optional
- 2 tablespoons plus 2 teaspoons granulated sugar, divided
- ¾ cup lowfat buttermilk
- 2 teaspoons egg white
Directions
- Heat oven to 375°F.
- Combine flours, baking powder, baking soda, nutmeg, and salt in large bowl. Cut in butter until mixture is the texture of course bread crumbs.
- Add raisins, walnuts, and 2 tablespoons sugar and toss to mix evenly.
- Stir in buttermilk with a fork until a soft dough forms.
- Shape dough into a ball on a lightly floured surface. Divide into 2 parts and shape into 2 round balls.
- Press into 6-inch rounds and place on an ungreased cookie sheet. Cut each round into 6 wedges, but do not separate the wedges. Brush with beaten egg white and sprinkle with 2 teaspoons sugar.
- Bake for 20 to 22 minutes until golden brown. Break into wedges and serve warm.
- TIP: If necessary, add 1 to 2 tablespoons water to moisten all of the flour.
HOLIDAY RECIPES
Ultimate Raisin Cookies
- Prep-Time20Mins
- Cook-Time12Mins
- Servings16 Cookies
Share
Print
Ingredients
- 1 stick (½ cup/113g) unsalted butter, at room temperature
- ¾ cup packed (160g) dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups (134g) old-fashioned rolled oats
- 1 ¼ cups (149g) all-purpose flour
- 1 cup (186g) Sun-Maid Vanilla Yogurt Covered Raisins, roughly chopped
- 1 cup (120g) toasted pecans, roughly chopped
- ½ cup (100g) semisweet chocolate chips
- ½ cup (43g) sweetened, shredded coconut
- Flaky salt, to garnish
Directions
- Place two racks in the upper and lower third of the oven; preheat to 350°F. Line two rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and dark brown sugar until smooth and creamy. Beat in the egg, vanilla and salt until well combined. Add the baking powder and baking soda and mix to combine.
- Add the flour and rolled oats, mixing on low speed just until combined. Add the Sun-Maid Vanilla Yogurt Covered Raisins, pecans, chocolate chips and shredded coconut; mix on low speed until the mix-ins are evenly dispersed.
- Using a ¼-cup ice cream or cookie scoop, divide the dough into 16 portions. Place the dough balls onto the prepared baking sheets; press the tops gently to flatten slightly.
- Bake the cookies until the edges are set and the centers are still soft, 8 to 12 minutes. Transfer the cookies to a wire rack to cool completely.
HOLIDAY RECIPES
Apricot Goat Cheese Bites
- Prep-Time20Mins
- Cook-Time0Mins
- Servings8 Cookies
Share
Print
Ingredients
- 10 ounces goat cheese, at room temperature
- ¼ cup heavy cream
- 1 teaspoon minced fresh thyme
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon finely grated lemon zest (from 1 large lemon)
- Kosher salt
- 6 slices thinly sliced prosciutto
- 4 ounces Sun-Maid Mediterranean Apricots
- Regular or hot honey, for garnish
Directions
- In the bowl of a food processor, process the goat cheese, heavy cream, thyme, crushed red pepper flakes, lemon zest and a large pinch of salt until smooth and creamy. Transfer to a piping bag fitted with a plain, round tip or a Ziploc bag.
- Place the prosciutto in a single layer between two layers of paper towels; microwave on HIGH until crisp, 1 ½ to 2 minutes depending on your microwave's strength; transfer to a wire rack to cool. Break into roughly 1-inch pieces.
- Using a sharp knife, split the Sun-Maid Mediterranean Apricots in half; pipe a dollop of whipped goat cheese on each half, top with a prosciutto chip and drizzle with hot or regular honey.
HOLIDAY RECIPES
Apricot Raisin Chutney
- Prep-Time15Mins
- Cook-Time1Hr
- Servings2 Cups
Share
Print
Ingredients
- 6 oz Sun-Maid Mediterranean Apricots (about 23 pieces) puréed in ¼ cup water
- ½ cup chopped onion
- 1 tablespoon vegetable oil
- 2 Granny Smith apples, cored, peeled and finely chopped
- 1 cup apple juice
- ½ cup cider vinegar
- ½ cup Sun-Maid California Raisins
- 2 teaspoons grated ginger root
- 1 cinnamon stick
Directions
- In saucepan, sauté onion in oil.
- When onions soften stir in apples and ginger.
- Add cinnamon stick, apple juice and cider vinegar and bring to a boil, cover and reduce heat;
- Simmer 1 hour, stirring occasionally.
- Stir in raisins and discard cinnamon stick.
- Refrigerate until chilled.
HOLIDAY RECIPES
Melted Snowman Cookies
- Prep-Time15Mins
- Cook-Time20Mins
- Servings16 Cookies
Share
Print
Ingredients
- 1 tube of refrigerated sugar cookie dough
- 16 orange jimmies
- 16 large marshmallows
- 48 small Sun-Maid Raisins
- 4 cups powdered sugar
- 3 TBS meringue powder
- 9-10 TBS water
- Food dyes (black, red and blue)
Directions
- Follow directions on sugar cookie dough, dividing dough evenly into 16 round cookies and bake.
- To make the icing, combine powdered sugar and meringue powder. Using a hand mixer, start adding the water, one tablespoon at a time until it gets to piping consistency.
- Transfer ½ cup of icing into a small bowl and mix in black food coloring.
- If you are making scarves, transfer ¼ cup of icing into a small bowl and mix in red food coloring. Transfer another ¼ cup of icing into a small bowl and mix in blue food coloring.
- Use plastic squeeze bottles, piping bags with tips or plastic resealable bags with one corner snipped off to ice the cookies. Transfer each bowl of icing into its own bag.
- To make the faces, pipe out dots for eyes onto the marshmallows. Pipe a larger dot for the mouth. Add a dot of white icing for the nose and gently push an orange jimmie in. Let the icing dry.
- Once cookies are cool, draw out the snow puddle onto each cookie using the white icing.
- While the icing is still wet, immediately place a marshmallow head onto the cookie.
- While the icing is still wet, press the raisins for the coal buttons, 3 raisins for each cookie.
- If you are piping scarves, wait til the icing is dry. Carefully use the red and/or blue icing and pipe around the base of the marshmallow.
- Use the black icing to pipe the two branches of arms and fingers.
Follow the festivities on social to see how Sun-Maid pulls off the holidays.
Follow Sun-Maid