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
1 egg
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)
I don't like cookies. But cheesecake... cheesecake is a magic word, powerful enough to make me forget that I don't like cookies. Particularly when there are drunken raisins involved. :)
Posted by: Adele | December 15, 2007 at 12:08 AM
OMG! I made bread pudding last week and for giggles I soaked my raisins in brandy. That was the BEST bread pudding I've ever made! Definitely do this. Although this recipe looks devine even without drunken raisins.
Posted by: Sally | December 15, 2007 at 05:59 AM
I don't get raisin haters. Seriously people, do you eat grapes? yes. Than why not a raisin, what is wrong with you?
Posted by: jo | December 15, 2007 at 03:21 PM
Jo: I know. The Toddler will eat raisins but not grapes, and I had the exact same conversation with him.
Sally: It's been a long time since I've made bread pudding. I'm going to have to do something about that.
Adele: Yeah, I'd pretty much do anything for a slice of cheesecake. (Don't tell anyone.)
Posted by: Tammy | December 17, 2007 at 08:05 PM
These look delish! I'll have to throw some together. I might keep the raisins sober though.
Posted by: Bri | December 22, 2007 at 03:40 PM
These look delish! I'll have to throw some together. I might keep the raisins sober though.
Posted by: Bri | December 22, 2007 at 03:40 PM
I've looked at this recipe on your site for the last two years and finally made them yesterday. As a diehard raisin lover, it was difficult to cover these cooled cookies and put them in the fridge last night without tasting them....but I did. And I cut one this morning to take with my lunch and tasted it....and ummm yeah.....where have you been all my life? Best.cookie.ever.
Posted by: meredith | December 19, 2011 at 09:28 AM