*Sponsored post – while I was compensated and given product, all thoughts and recipes are my own.
Make the holidays warm and delicious with a couple Walnut and Raisin Spice Cookies. Wrap with some twine and put in a cute tin and share with the neighbors, your co-workers or the bestie. Make the night before and pop in the oven when ready for dessert. Made with Plugra butter and you have a cookie so buttery delicious that the whole squad will want to recipe!
I like to think that the cold weather was made for baking – flour covered towels, butter melted, cubed, whipped and grated in bowls on the counter. Your hands are strong from kneading dough, rolling cookies and whisking dry ingredients. The cold outside doesn’t bother you because you are warm in the house, slippers on (see what I did there) and the oven preheating. You get out your trusty and well used baking sheet and make magic happen – I think these Walnut and Raisin Spice Cookies are a bit of magic. Chunky pieces of walnuts hanging with plump raisins, chilling for awhile in the fridge to get to know each other, and spiced just enough that you get a bit of a kick to bring it all together.
Make cookies. It will bring a smile to those you share them with. And cold weather be darned, we got this.
- 1⅓ cups all purpose flour
- 2 tsp baking powder
- ½ tsp ground cloves
- ½ tsp nutmeg
- 1 tsp cinnamon
- 8 T Plugra unsalted butter at room temp
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg, beaten
- ¼ cup milk
- 1 tsp vanilla
- 1 cup roughly chopped walnuts or walnut pieces
- 1 cup raisins (4 1 oz boxes)
- Combine first five ingredients into a medium bowl and whisk to combine.
- In a stand mixer beat butter and sugars on medium high for 5 minutes or until fluffy.
- Reduce speed to low and add egg, milk and vanilla.
- Add walnuts and raisins and beat on low speed for 30 seconds - 1 min until combined.
- Dough will be soft - chill for two hours or overnight.
- Once chilled preheat oven to 375.
- Drop cookies on baking sheet, about a teaspoon each, making sure to space evenly.
- Bake until golden brown 10-13 minutes.
- Cool for 10 minutes and eat!
- Leftover cookies can be wrapped tightly and eaten for three more days.
- Dough can be frozen for two months.