Hello! I also remember the raisin cookies (and yes, my mother sometimes bought them, too).. A quick Google search directed me to the King Arthur site where I was reminded that they were called Golden Raisin Biscuits, made by a company called Sunshine. Sunshine was bought by Keebler in 1996, at which point they ceased production of these cookies. It looks like they are still made by a company in the UK where they are called Garibaldi Biscuits. Thank you for the memory and the recipe!
Sunshine Raisin Biscuits! A beloved, beloved childhood favorite. Sadly the Garibaldi biscuits are not the same—the cookie very dry and without the malty quality I remember and the filling is just… raisins while being insufficiently raisiny. I can’t explain it. 😆Vermont Country Store catalogue sometimes carries them if you want to try for yourself.
I loved the Golden Raisin biscuits from childhood into adulthood! I offered them to my kids and ended up eating all of them myself! Must try these! thanks for the tips at the end.
sorry I never saw your comment! I think all dates might be too sweet, so maybe just spread it thinner? Or use a combo, and reduce the sweetener in the filling
I'd like to brighten up the filling with more orange. Do you think substituting some of the filling volume for store-bought marmalade would work well? Any suggestions for keeping the texture a little thicker after adding the marmalade, or other ways to add more citrus to the flavor?
ooh, I'm just seeing these old comments now! You could definitely add as much citrus zest as you'd like, and a spoonful or two of marmalade, which would add a lot of flavor. I wouldn't add TOO much, as I am afraid it might leak out.
I'd like to mail these to friends and family across the country, since we won't be traveling for the holidays this year. Should I bake, freeze, and then mail so that they thaw en route? I feel like this would increase their shelf-life, but am I just asking for soggy cookies? What would you do?
Since they will defrost within about an hour, its not really worth freezing them for that reason. If there is a delay between when you make them and when you can ship them, then freezing will buy you some time. However, these last quite well, and if you pack them alone without any other cookies, they should still taste good and retain their texture. I recommend using the fastest shipping you can afford. I've used UPS second day before which worked well.
I just made these as I was inexplicably craving Fig Newtons, but wanted a grown-up version…fantastic! Satisfied my random craving more than the real thing would’ve ❤️
thanks for sharing the recipe! do you think the filling could be made with dried cherries instead? or replace the filling with a berry jam? i want to try this recipe this wknd, but am hoping to work out of the pantry :) thank you!
I think cherries should work fine, and the dough should work with jam too, but I think a thicker fruit filling works better with this dough. Let me know how it turns out!
I wanted to make these last year but didn't get to them. But this year I did and I made them exactly as written. I found the dough to be finicky, but ultimately they are a lovely cookie and a nice change from all the chocolate. I'm the only one eating the toasty edge pieces, which is fine by me.
Sorry I missed your comment! Did you try it? It should have worked fine, you might have had to cook the filling a little longer until thickened. Let me know!
I love that free-form look. Those cookies should be in MoMA.
Thanks Jenny! Those were fun to make!
Hello! I also remember the raisin cookies (and yes, my mother sometimes bought them, too).. A quick Google search directed me to the King Arthur site where I was reminded that they were called Golden Raisin Biscuits, made by a company called Sunshine. Sunshine was bought by Keebler in 1996, at which point they ceased production of these cookies. It looks like they are still made by a company in the UK where they are called Garibaldi Biscuits. Thank you for the memory and the recipe!
I googled it myself after sending the newsletter this morning! Exactly as I thought!
Sunshine Raisin Biscuits! A beloved, beloved childhood favorite. Sadly the Garibaldi biscuits are not the same—the cookie very dry and without the malty quality I remember and the filling is just… raisins while being insufficiently raisiny. I can’t explain it. 😆Vermont Country Store catalogue sometimes carries them if you want to try for yourself.
Can’t wait to make these‼️Inspiration for the holidays and your recipes read so well and funny too‼️
OMG!!! Hyperbole can’t describe the aroma of the filling when it’s cooking!!!!
I'll be making these tomorrow! Thank you!
I loved the Golden Raisin biscuits from childhood into adulthood! I offered them to my kids and ended up eating all of them myself! Must try these! thanks for the tips at the end.
Fig cookies are my jam.
Oh my god the house smells like christmas. I used marsala as that's all i had. And the fig filling is delish on toast with hazelnut creme 🤤
Hi! Do you think this would work well with dates in the filling instead of figs?
sorry I never saw your comment! I think all dates might be too sweet, so maybe just spread it thinner? Or use a combo, and reduce the sweetener in the filling
I'd like to brighten up the filling with more orange. Do you think substituting some of the filling volume for store-bought marmalade would work well? Any suggestions for keeping the texture a little thicker after adding the marmalade, or other ways to add more citrus to the flavor?
Did you come to a solution for this?
ooh, I'm just seeing these old comments now! You could definitely add as much citrus zest as you'd like, and a spoonful or two of marmalade, which would add a lot of flavor. I wouldn't add TOO much, as I am afraid it might leak out.
I'd like to mail these to friends and family across the country, since we won't be traveling for the holidays this year. Should I bake, freeze, and then mail so that they thaw en route? I feel like this would increase their shelf-life, but am I just asking for soggy cookies? What would you do?
Hi Sarah-
Since they will defrost within about an hour, its not really worth freezing them for that reason. If there is a delay between when you make them and when you can ship them, then freezing will buy you some time. However, these last quite well, and if you pack them alone without any other cookies, they should still taste good and retain their texture. I recommend using the fastest shipping you can afford. I've used UPS second day before which worked well.
Best!
Susan
I just made these as I was inexplicably craving Fig Newtons, but wanted a grown-up version…fantastic! Satisfied my random craving more than the real thing would’ve ❤️
Gracias por la receta, me encanta!! Thanks 👍
thanks for sharing the recipe! do you think the filling could be made with dried cherries instead? or replace the filling with a berry jam? i want to try this recipe this wknd, but am hoping to work out of the pantry :) thank you!
I think cherries should work fine, and the dough should work with jam too, but I think a thicker fruit filling works better with this dough. Let me know how it turns out!
I wanted to make these last year but didn't get to them. But this year I did and I made them exactly as written. I found the dough to be finicky, but ultimately they are a lovely cookie and a nice change from all the chocolate. I'm the only one eating the toasty edge pieces, which is fine by me.
I'd like to make these for Thanksgiving. Can I use fresh figs? I've never worked with figs before, so this is all new! Thank you!
Sorry I missed your comment! Did you try it? It should have worked fine, you might have had to cook the filling a little longer until thickened. Let me know!