Pour 1 c. water over raisins, let sit while preparing batter. Boil together remaining 1 c. water, butter, sugar and salt. Add flour; stir until soft ball forms and remove from heat. Add eggs one at a time; beat well after each addition. Drain raisins and stir in. Drop by teaspoon 2 inches apart onto ungreased cookie sheet. Bake at 375 for 30-35 minutes. Dip in icing while warm.
Note: I have also used grated apple in place of raisins.
Ingredients
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2 cups hot water, divided
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2 cups golden raisins
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1/2 cup butter
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1 tablespoon sugar
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1/4 salt
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1 cup flour
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4 eggs
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ICING
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1 tablespoon melted butter
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2 tablespoons cream or milk
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1/2 teaspoon vanilla
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1/2 teaspoon lemon flavoring
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1 cup powdered sugar
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