“These are bakery-quality cookies! The yield is only estimated depending on the size of cookies. Plan ahead the dough needs to chill for about 1-1/2 hours, prep time includes chilling time.”
2hrs 13mins
50 cookies (approx)

Ingredients Nutrition


  1. Place the raisins in a medium bowl and pour enough boiling water to cover; let stand 1 minute, then drain well.
  2. In a medium bowl sift together flour and baking powder.
  3. In a large bowl beat butter with sugar until very creamy (about 7-8 minutes, there should be no sugar granules remaining in the butter).
  4. Beat in vanilla and eggs until well combined (about 1 minute).
  5. Add in flour/baking powder mixture; mix until combined.
  6. Stir in raisins (the dough will be very soft!).
  7. Chill the dough for about 1-1/2 hours to firm slightly.
  8. Set oven to 300°.
  9. Line one or more cookie sheets with foil, then butter the foil.
  10. Coarsley grind the walnuts in a processor.
  11. Mound the ground walnuts on a work surface.
  12. Working in batches, drop the dough by tablespoonfuls onto walnuts (the dough will be sticky).
  13. Using your hands, roll the dough in the ground walnuts coating completely, then forming into balls.
  14. Transfer to baking sheet/s spacing 2 inches apart.
  15. Bake until cookies spread, and are golden brown (about 18-20 minutes).

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