Garibaldi-Golden Raisin Biscuit Cookies (Sunshine)

Pat Duran Recipe

By Pat Duran kitchenchatter

makes about 24-30
30 Min
15 Min

These biscuit/cookies were made by Sunshine Biscuit Company in Saginaw, Michigan and later by Keebler.(1996)
These are flat raisin-filled cookies-(cracker/biscuits), but now have dropped them from their line-up-
This recipe is in part from King Arthur Flour/part improvised -these are not real sweet and are very good.They are great with or without sugar on top. I like them without the sugar on top, believe it or not!
Sometimes I fill them with dried fruit such as , cranberries or blueberries, any dried fruit works well with this recipe.
I love these old fashioned morsels. Hope you do too

pinch tips: How to Use Hand & Stand Mixers


1 c
white whole wheat flour
2 Tbsp
powdered sugar
1 tsp
baking powder
1/4 tsp
6 Tbsp
cold butter
3 Tbsp
cold orange juice
1 Tbsp
ice water
1 large
egg, lightly beaten
1 1/2 c
chopped raisins

Directions Step-By-Step

Lightly grease 2 baking sheets, or line with parchment paper-(I use parchment)
Whisk together the dry ingredients. Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a mixer or a fork, mixing until the dough in unevenly crumbly.
Drizzle with the orange juice and water,mixing until dough holds together and it doesn't seem all dry or crumbly-you've added enough liquid.
Divide the dough in 1/2, and shape each 1/2 into a small rectangles ;pressing each of the 4 sides against the work surface to smooth any rough edges.
Wrap the dough in plastic wrap and chill for 30 minutes.
Remove 1 piece of dough from the refrigerator. Preheat oven to 350^.
Place dough on a lightly floured parchment paper surface. Roll it into a rectangle 10x 14-inches, about a little less than 1/8 -inch thick; the THINNER the better. Ragged edges are OK. The thinner you can roll them without tearing the better!
Brush dough lightly with some of the beaten egg, then spread 1/2 the surface with 3/4 cup of the raisins, pressing them in carefully. Fold dough over raisins and flatten dough again with rolling pin. to about 6x15-inches. Some raisins might pop though- that's OK. Slide dough off parchment paper onto the prepared cookie sheet. Brush dough with some of the beaten egg ,(if using the coarse sugar,sprinkle on now).
Using a roiling pizza wheel or bench knife, carefully cut the rectangle of dough inti 3 strips,lengthwise. Then crosswise into 5 pieces.No need to separate they will break apart when you finish baking them. But you can separate them if you wish.Both ways work well. Because they don't expand much.Using a fork poke holes all over the top of the dough.
Repeat with remaining dough.
Bake for 18 minutes, until they're a light golden brown. Remove from oven and cool on rack. If you do not need the cookie pan you can cool them on the pan.
I baked them apart this time- but like them left together with perforations then baked.

About this Recipe

Course/Dish: Cookies, Biscuits, Flatbreads
Main Ingredient: Fruit
Regional Style: English

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Bonnie Beck sailboat
Dec 5, 2012
Oh, heaven, I remember these cookies and how good they were. Thanks for posting a recipe for them.
Ellen Bales Starwriter
Dec 5, 2012
Pat, you can still order these from:
They have them in their catalog. Though I've never ordered them because I'm not a fan of raisins.
Hope you're having a great day!

Bonnie Beck sailboat
Dec 5, 2012
Ellen...the ones from Vermont Store doesn't taste the same. I have ordered and last year gave them as part of a Christmas box gift to my brother and sil. They are good, just not the same.
Pat Duran kitchenchatter
Dec 5, 2012
Thank you Bonnie and Ellen for taking the time to review this recipe- . Bonnie I hope you try this recipe and tell me if you think they taste pretty much the same. Ellen -Bonnie is right they do not taste the same.
You can make them with any dried fruit you like. Blueberry is a great choice too. This is the closest recipe to the real thing.
I can still remember being in the car and watching for the big yellow sunshine on the building as we crossed over the Gennesse Bridge,and the Saginaw River .
When they closed the building later became Art Sample Furniture where I worked in the office, when children were in grade school.A lot of memories in that old Art Sample is gone too..
Ellen Bales Starwriter
Dec 5, 2012
Sorry, Pat, since I don't like raisins I've never tasted them. I just remembered seeing them in the catalog and the picture looked identical. Have you tried Cracker Barrel? They have some old-fashioned products in their gift shop. But as long as you're making your own, that's even better.
Bonnie Beck sailboat
Dec 5, 2012
Pat...I will definately make them after the holidays. They were one of my favorite cookies.
Pat Duran kitchenchatter
Dec 5, 2012
Me too`they are so good- the thinner you roll them the better,
Bonnie Beck sailboat
Dec 5, 2012 should add, "the thinner you roll them the better" to the recipe. So many don't read the comments.
Pat Duran kitchenchatter
Dec 5, 2012
ok- thanks Bonnie.
Cindy Cox babyaria
Dec 5, 2012
I can't wait to try these, I loved the ones from the store.
Linnea Johnson Sobergirl05
Dec 6, 2012
Is this one of your recipes that you thought of yourself? You are a very creative lady :)
Pat Duran kitchenchatter
Dec 6, 2012
Linnea, this recipe is from King Arthur Flour and part tweaked by me..thanks for asking-hugs,Pat
Belinda Stewart MsB1213
Dec 9, 2012
What can you use instead of the orange juice? I'm allergic to citrus fruit, but would love to try these cookies.
Pat Duran kitchenchatter
Dec 9, 2012
Belinda you can use water or apple juice..hope you try these,and this helps you out....hugs,Pat