These are one of my faaaaavorite cookies (maybe even more than these). I didn’t even know they existed until Nonni pulled them out of the fridge one day a few years ago and I was all “where have you been all my life?” Better late than never.
Fabulous as these are, I can only imagine how much better they would be if you soaked the raisins in a little something. I always forget to do this when I’m making them, which makes no sense, so I’m planting that seed in the hopes that you might take more initiative. Maybe a little brandy or rum. Even bourbon. Watcha got?
You can get the raisins good and drunk because there’s no way your kids are going to eat these. They’re NOT cookies, declared the Preschooler. The Toddler spit out his mouthful in solidarity. Excellent. More for me. And if your husband should happen to hate raisins, well then, even better.
Raisin Cheesecake Cookies
If you’re anything like me, you will be tempted to eat these right out of the oven. Don’t do it. They’re better cold and you’ll regret that you ate most of them at less-than-optimal deliciousness.
1/3 cup butter, softened
1/3 cup brown sugar
1 cup flour
½ cup raisins
½ cup walnuts
1 8-oz. package of cream cheese
½ cup granulated sugar
2 Tbsp. milk
1 Tbsp. lemon juice
½ tsp. vanilla
Preheat oven to 350°F. Have an 8”x8” pan at the ready.
Cream butter and brown sugar until fluffy. Add flour, raisins, and nuts, and mix until crumbly. Take half and press lightly in pan. Bake for 15 minutes.
Meanwhile, mix the cream cheese and sugar. Add the egg, milk, lemon juice, and vanilla, and blend until smooth. Once the crust comes out of the oven, pour in filling, and sprinkle remaining crust on top. Bake 25-30 minutes. Let cool and then chill.
Dava [Barbaresi] Catone
New Haven, Connecticut - Hamden, Connecticut
1921 – 1998
Next Recipe: Seven-Layer Cookies
(Previous Recipe: Chocolate Balls)