Garibaldi-Golden Raisin Biscuit Cookies (Sunshine)

Pat Duran Recipe

By Pat Duran kitchenchatter

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


Recipe Rating:
 2 Ratings
Serves:
makes about 24-30
Prep Time:
Cook Time:

Ingredients

DOUGH:
1 c
white whole wheat flour
2 Tbsp
powdered sugar
1 tsp
baking powder
1/4 tsp
salt
6 Tbsp
cold butter
Find more recipes at goboldwithbutter.com
3 Tbsp
cold orange juice
1 Tbsp
ice water
FILLING:
1 large
egg, lightly beaten
1 1/2 c
chopped raisins
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Directions Step-By-Step

1
Lightly grease 2 baking sheets, or line with parchment paper-(I use parchment)
Dough:
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.
2
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.
3
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.
4
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. Ragged edges are OK. The thinner you can roll them without tearing the better!
5
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).
6
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.
7
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
Other Tag: Quick & Easy