Raisin Puffs

From Cooking with Paula Deen, Mar/Apr 2006

Raisin Puffs
  1. 2 cups raisins
  2. 3/4 cup water
  3. 1 1/2 cups sugar, plus more for rolling cookies
  4. 1 cup butter, softened
  5. 1 teaspoon vanilla extract
  6. 3 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  1. Preheat the oven to 350°F. Line cookie sheets with parchment paper.
  2. Place the raisins and 3/4 cup water in a small saucepan and simmer gently until the raisins have absorbed most of the water and are soft, about 5 minutes. Drain.
  3. Using an electric mixer at low speed, cream the sugar, butter, and vanilla until thoroughly combined. Sift together the flour, baking soda, and salt. Stir the dry ingredients and raisins into the butter mixture with a spoon. The batter will be crumbly.
  4. Gather about a tablespoon of dough in your fingers and squeeze so dough holds together. Roll into a walnut-sized ball. Roll the balls in granulated sugar and place 11/2 inches apart on prepared cookies sheets. Bake for 11 to 14 minutes, until lightly browned and puffed. Transfer to wire racks to cool. Store in airtight tins, as these are quite fragile and have a tendency to fall apart if jostled.
Makes 4 1/2 dozen (approximately)