Pat Duran Recipe

Garibaldi-Golden Raisin Biscuit Cookies (Sunshine)

By Pat Duran kitchenchatter


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

Pat's Story

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

Ingredients

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

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

You May Also Like:

loading...

31 Comments

user
Aug 18, 2014 - Bonnie Beck shared this recipe with discussion groups: " Well Seasoned Cooks " A dash of LOVE Agan Scratch cookers All Things Easy and Quick to Make! Americas Most Wanted Recipes Baby Boomers Back Yard Farmers Bake Me Some of THAT Bake, Cook and Learn...Its never too late! Bakers Arise! Bible study Blessed Lifestyle Book Club Busy Moms Great Recipes Christian Music Artists who Love to Cook Christmas Carolers Christmas Cookie Queens Christmas Decor & Baking Goods Circle of Friends Clean Eating - Cooking for Healthly fun College Bound Cookie Cutter -- Cookie Designs! cookies Cookin Grandma's cookin on small budget... Cooking from the Pantry Cooking in ANY state of mind. COUNTRY COOKIN! County and State Fair Baked Goods DELICIOUS DESSERTS Depression Era Recipes Deserts Desserts desserts Dinners & Desserts Does anyone have a recipe for? Easy Recipes for Caregivers Everything Desserts made Easy Fall cookin Family family Family Food Traditions--Sharing JOY on the Journey Family recipes FAVORITE COOKIES AND CANDY favorite recipies Favorite things For those Ladies out there who own their own Homebased Bakery or want to own one From Miles Around fun eating, good living! Fun In The Sun (Southern Cali) GENERAL QUESTIONS Gifts from the Pantry Give Thanks for THANKSGIVING Go Bold with Butter! Good Old Country Gril Grandma's Kitchen Grandma's who love to cook GRANDMYE"S KITCHEN Happy Homesteading Heriloom Recipes Heritage Preservation Society Holiday Cooking HOLIDAY GOODIES Holly's Hometown cooking home cooking how to make grocery dollars go farther... I Love Everything..... I love Historical recipes Jamerra's sweet tooth jewish goodies Jewish Home Cooking Just beginner cooks and bakers Just Christmas! Kitchen Chicks Kitchen Corners Let's Eat.... Looking for... Magic in the Kitchen Missing the Old Days... mom ma's kitchen Mothers reciepe Never Trust a Skinny Cook New England Girls Now & Later Our Daily Bread OUR OWN ParkerMarti's "The Golden Kitchen Table" People with Fibromyalgia Physically Challenged Cooks and Those that Love Them! PIES AND COOKIES PLEASE! :) :) :) Poor Mom's Frugal Recipes PRAIRIE HOME COOKING Praise Report Preferred Products Past and Present Quick Desserts quick recipes Quilters that Cook Quit Smoking!!! Recipe Sharing Remember when retired and loving it Scratch Baking/Cooking Only Recipes Service Dogs Are Special Something Comfy to Eat Stretching those food dollars Sweet Memories Sweet Tooth Sweet Treats Sweeter Than Sweet Sweets For A Saturday Table Talk Tastes of New England THE CRAFT NOOK! The good ol' days TRIED & TRUE RECIPES (TNT) We Love To Cook! yum
user
Naomi Snider naomiandtom
Aug 18, 2014
If you have an Aldi store in your area, you might want to check out some cookies that are similar to these. They are the Fit and Active Fruit Crisps, and my store carries them in Wild Berry (my fave) and Raisin Apple (haven't tried). These taste the most like the raisin biscuits I had as a child, of course with berries instead of raisins, but they're just lightly sweet, and the filling is chewy. They don't have that golden color that raisin biscuits had, but I guess you can't have everything. I can't wait to try this recipe. My mother and I used to be the ones in the family who loved these so much, and my mother will be excited to try these too. I'll have to make some for her, she is 81 years old. Thank you!
user
Pat Duran kitchenchatter
Sep 23, 2013
Thank you so much Marisa for your feedback, so glad you enjoyed this recipe and gave it your family approval.Hugs
user
marisa ciancimino kitchenladyful
Sep 23, 2013
I made these cookies today, and they are the cookie that brings me back to my childhood! It's amazing how this recipe is the replica version of those delicious cookies that are amazingly so tasty!!!! Thank you for sharing!!! I can't wait to make another batch
user
Apr 10, 2013 - Pat Duran shared a photo of this recipe. View photo