- Cook Time
- Prep Time
- 24 ServingsServings
- 1/2 c. butter
- 1/4 c. brown sugar
- 1 large egg, divided
- 1 c. all purpose flour, sifted
- 1/4 tsp. salt
- 3/4 c. finely chopped nuts, e.g., pecans, walnuts or pistachios
- 1/4 c. California golden raisins
- 1/4 C. Dried cherries
- 1/4 tsp. orange zest
- Pinch of salt
- 1 c. orange juice
- 1/2 c. water
- Rum raisin ice cream
1 In large mixing bowl, mix butter, sugar and egg yolk together. Sift in flour and salt; mix well. In small bowl, slightly beat egg white; set aside.
2 With No. 60 scoop or tablespoon, divide dough and roll into 1-inch balls. Dip each ball into beaten egg white and roll in chopped nuts.
3 Arrange on baking sheet lined with nonstick pad or parchment paper and bake for 5 minutes at 375°F.
4 Remove from oven and press thumb into center of each cookie. Return to oven and bake 8 minutes, more. Remove from baking sheet and cool on wire rack.
Source: Chef Geoff Southwick California Raisin Marketing Board