garibaldi-golden raisin biscuit cookies (sunshine)

★★★★★ 5
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By Pat Duran
from Las Vegas, NV

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

★★★★★ 5
serves makes about 24-30
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For garibaldi-golden raisin biscuit cookies (sunshine)

  • 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 lg
    egg, lightly beaten
  • 1 1/2 c
    chopped raisins

How To Make garibaldi-golden raisin biscuit cookies (sunshine)

  • 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; the THINNER the better. 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.
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