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Raisin-Sweet Almond Butter Cookies

1 cup raisins, divided
14 cup boiling water
12 cup butter
12 cup almond butter, unsalted
1 egg
1 teaspoon vanilla
1 14 cups whole wheat pastry flour
34 teaspoon baking soda
34 teaspoon salt
unsweetened coconut


Place 1/2 cup of the raisins in a glass measuring cup and pour the boiling water over the top. Stir the raisins and let them sit until they are plump. Meanwhile, cream the butter and almond butter. When the raisins are plump, puree them until they are smooth. Add the pureed raisins, egg and vanilla to the creamed butter mixture and mix well. In a separate bowl, combine the flour, soda and salt and mix well. Add the flour mixture to the butter mixture and mix well. Stir in the remaining 1/2 cup of raisins. Preheat oven to 350 degrees. Drop cookie dough onto cookie sheet by rounded teaspoons. Dip a fork into coconut and use it to press the tops of the cookies just as you would do for peanut butter cookies. Bake from 10-12 minutes and remove immediately to a rack to cool. Note that they cookies may not brown the same as ordinary cookies since they have no sugar in them. You will notice slight cracks in the tops and the the edges my be slightly brown when they are done. Enjoy!

Source: www.food.com