| | Directions | | 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. |
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| Ingredients | | - |  | 2 cups hot water, divided |
| - | | 2 cups golden raisins |
| - | | 1/2 cup butter |
| - | | 1 tablespoon sugar |
| - | | 1/4 salt |
| - | | 1 cup flour |
| - | | 4 eggs |
| - | | ICING |
| - | | 1 tablespoon melted butter |
| - | | 2 tablespoons cream or milk |
| - | | 1/2 teaspoon vanilla |
| - | | 1/2 teaspoon lemon flavoring |
| - | | 1 cup powdered sugar |
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