Golden Raisin Rounds with Orange-Laced Brown Butter Icing
- Yield: 36 pieces
- Prep: 30 minutes (includes chilling))
- Cook: 32 minutes (includes browning butter)
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!
- 2cups self-rising flour
- 1cup California Raisins, (golden raisins, coarsely chopped)
- 1/2cup unsalted butter, softened
- 6tablespoons granulated sugar
- 6tablespoons packed light brown sugar
- 2tablespoons orange marmalade
- 1 egg yolk
- 1/4cup sour cream
- 3/4teaspoon vanilla extract
- 1/2cup coarsely chopped salted mixed nuts (no peanuts)
- 2 1/2tablespoons unsalted butter
- 2 1/2tablespoons orange marmalade
- 2cups powdered sugar
- 3 to 4teaspoons 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