Rosy Raisin Nut Cookies Recipe

Name: Rosy Raisin Nut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3/4 cups (650 ml) all-purpose flour; 1 cup (225 ml) butter or margarine; 1/2 cup (125 ml) white sugar; 1/2 cup (125 ml) packed light brown sugar; 1/2 cup (125 ml) chopped walnuts; 1/2 cup (125 ml) raisins; 1/4 cup (60 ml) catsup (ketchup); 1 tsp (5 ml) vanilla; 1/2 tsp (2 ml) baking soda; 1/4 tsp (1 ml) salt; 2 eggs; 1-1/2 cups (350 ml) sifted confectioners sugar; 2 tbsp (30 ml) strained orange juice

Servings: persons

2-3/4 cups (650 ml) all-purpose flour
1 cup (225 ml) butter or margarine
1/2 cup (125 ml) white sugar
1/2 cup (125 ml) packed light brown sugar
1/2 cup (125 ml) chopped walnuts
1/2 cup (125 ml) raisins
1/4 cup (60 ml) catsup (ketchup)
1 tsp (5 ml) vanilla
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
2 eggs
1-1/2 cups (350 ml) sifted confectioners sugar
2 tbsp (30 ml) strained orange juice

1
Preheat oven to 375 degrees (200 C.).
2
Cream the butter or the margarine until it is the consistency of mayonnaise.
3
Beat in the white sugar and the brown sugar gradually.
4
Beat in the eggs, one at a time.
5
Add in the vanilla.
6
Mix together the flour, salt and baking soda and then sift.
7
Add the flour mixture into the creamed butter mixture alternately with the catsup (ketchup).
8
Stir in the raisins and the walnuts.
9
Drop the cookie batter by rounded measuring tspfuls onto the greased cookie baking sheets.
10
Space each dropped cookie batter circle 2 inches apart.
11
Bake for 10 to 12 minutes in a preheated oven at 375 degrees (200 C.) or until the edges of the cookies are browned and will spring back when touched with a finger.
12
Combine the confectioners sugar and the orange juice together and beat until the mixture is smooth.
13
Add a little more orange juice if the glaze is not thin enough to be transparent.
14
Spread the glaze on the cookies while they are hot.
15
Cool the cookies on the baking sheets for 5 minutes before removing the cookies to wire racks for the cookies to cool completely.

1061

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-3/4 cups (650 ml) all-purpose flour, 1 cup (225 ml) butter or margarine, 1/2 cup (125 ml) white sugar, 1/2 cup (125 ml) packed light brown sugar, and more.

Yes, Rosy Raisin Nut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rosy Raisin Nut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions