California Seedless Raisins
California Seedless Raisins California Seedless Raisins California Seedless Raisins California Seedless Raisins California Seedless Raisins
$14.49

California Seedless Raisins

Raisins pack more nutrition than their small size might indicate. When grapes are dehydrated to produce raisins, the nutrients become more concentrated, making a handful of raisins a snack rich in B vitamins, iron and potassium. Besides nutrients, raisins are also a good source of carbohydrates for energy.
  • No preservatives, fat free, cholesterol free and sodium free
  • KOSHER CERTIFIED, NON GMO
  • sources of energy, vitamins, minerals, and antioxidants,
  • dietary fiber
  • gluten free rich in potassium and iron ,good source of some B-complex vitamins

STORAGE:

• For longer lasting product, please keep refrigerated for up to 16 months.

• It must be stored in an airtight sealed bag/container at all times to maintain freshness and to avoid humidity and external flavors.

Seedless RAISIN-FILLED COOKIES

INGREDIENTS

  • 1 cup packed brown sugar
  • 1 cup sugar
  • 1 cup butter, softened
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 tablespoons buttermilk
  • FILLING:
  • 1 tablespoon cornstarch
  • 3 tablespoons all-purpose flour
  • 1 cup packed brown sugar
  • 2 cups boiling water
  • 1-1/2 SUNBEST seedless raisins

DIRECTIONS

In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle.

For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add California seedless raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool.

On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top.

Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 3-1/2 dozen.

 

Customer Reviews

Based on 5 reviews Write a review