Golden Raisin Rounds with Orange-Laced Brown Butter Icing
- Yield 36 pieces
- Prep 30 minutes (includes chilling))
- Cook 32 minutes (includes browning butter)
First runner-up in our California Raisin recipe contest, these cookies are tender and delicious.
This raisin cookie is at the top of the list in my collection of holiday and everyday cookie recipes. Not too soft, not too crisp and the batter and icing are laced with orange marmalade. The mixed nuts add just a bit of crunch. I always say the first bite should tell you if your cookie is really good and this cookie passes that test with flying colors! A funny note: my husband does not care for dried fruit of any kind but he certainly can make this cookie disappear from my cookie jar and fast!
- 2 cups self-rising flour
- 1 cup California Raisins, (golden raisins, coarsely chopped)
- 1/2 cup unsalted butter, softened
- 6 tablespoons granulated sugar
- 6 tablespoons packed light brown sugar
- 2 tablespoons orange marmalade
- 1 egg yolk
- 1/4 cup sour cream
- 3/4 teaspoon vanilla extract
- 1/2 cup coarsely chopped salted mixed nuts (no peanuts)
- 2 1/2 tablespoons unsalted butter
- 2 1/2 tablespoons orange marmalade
- 2 cups powdered sugar
- 3 to 4 teaspoons water
- Whisk flour and raisins together in a bowl, then using your fingers, separate any clumps of raisins.
- Beat butter and sugars together with an electric mixer until light and fluffy. Add marmalade; beat until blended. Add egg yolk; beat until blended. Add half the flour mixture; mix well. Add sour cream and vanilla; mix well. Add remaining flour mixture; mix well. Add nuts; stir until distributed evenly. Place bowl in freezer 15 minutes to chill.
- Preheat oven to 375F. Line 2 large baking sheets with parchment paper.
- After chilling, shape dough into 1-inch balls and place on pans 2-inches apart. Flatten balls to 1/4-inch thickness using the palm of your hand or the tines of a fork. Bake 12 to 14 minutes or until cookies are golden. Remove from oven and let cool 2 minutes on baking pans, then transfer cookies to wire racks to cool completely.
- To prepare icing, melt butter and cook over medium heat until browned. Pour butter into a small bowl and stir in marmalade. Add powdered sugar and 3 teaspoons water; beat with a spoon until smooth. Add remaining water if necessary in tiny amounts until you reach spreading consistency. Swirl about 1-teaspoonful icing over tops of cooled cookies.
*Notes: To prevent raisins from sticking together, the night before baking, refrigerate in a shallow dish in a single layer. Hand chop or process raisins to coarse consistency pulsing about 6 to 8 times in a food processor.
When flattening dough balls, if fork sticks to dough, spray the tines lightly with cooking spray.
Recipe by Barbara Estabrook