Golden Raisin, Lemon, Pistachio and Butterscotch Cookies

raisin cookies
California Raisin Marketing Board
  • Yield: 36 servings
  • Prep: 35 mins
  • Cook: 10 mins


1cup (2 sticks, 8 ounces) unsalted butter
1cup superfine granulated sugar*
1/2teaspoon salt
1 egg
1 egg yolk
2 1/2cups all purpose flour
1/2cup California golden raisins, chopped
1/2cup shelled and blanched pistachios, chopped
1/2cup butterscotch chips
2tablespoons finely grated lemon zest


  1. Have all ingredients at room temperature, 68 to 70F. Line 2 baking sheets with parchment paper; set aside.
  2. Combine butter, sugar and salt in large mixer bowl and beat on high speed, scraping sides of bowl frequently, until light, about 20 minutes. Add egg and yolk; beat until light and fluffy, about 10 minutes more. With rubber spatula or wooden spoon, stir in zest, flour, raisins, pistachios and chips, all at once, and mix until just combined. Divide dough in half and wrap each half separately in plastic wrap; chill for at least 1 hour or overnight.
  3. Preheat oven to 350F. Using a No. 60 scoop or round tablespoon measure, divide and arrange tablespoonfuls of dough, well separated, on parchment-lined baking sheets. Lightly oil palm of your hand and flatten each round to about 1/4-inch thick. Bake for 8 to 10 minutes at 350°F, rotating pan halfway through to brown evenly. Remove from oven and immediately transfer cookies to wire racks to cool. Store in airtight container.

Notes: If superfine sugar is not available, process sugar in food processor for 1 minute or until superfine. To blanch pistachios, cover with boiling water and allow to stand until skins can be rubbed off.

Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 4.78
  • Calories 130
  • Fat 7g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2g
  • Cholesterol 25mg
  • Sodium 45mg
  • Potassium 50mg
  • Carbohydrate 16g
  • Fiber 1g
  • Sugars 9g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 4%