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-
1/2
cup raisins
-
1
cup boiling water
-
1/2
cup butter, softened
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1/2
cup packed brown sugar
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1/4
cup granulated sugar
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1
egg
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2
cups all-purpose flour
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1/2
cup malted milk powder
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1
teaspoon ground cinnamon
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1/2
teaspoon baking soda
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1/4
cup flaked coconut
1. Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper or foil; set aside. Place raisins in bowl; cover with boiling water. Let stand 15 minutes. Drain. Pat dry with paper towels; set aside.
2. Meanwhile, in mixing bowl beat butter with electric mixer on medium speed 30 seconds. Beat in sugars until well combined. Add egg; beat until combined. In small bowl combine flour, milk powder, cinnamon, and baking soda. Add to egg mixture, beating well (mixture will be crumbly). Stir in raisins and coconut. Knead dough until it holds together.
3. Divide dough in half. Cover; chill dough at least 1 hour. On floured surface, roll half of dough at a time to 1/4 inch thick. Using 4-inch gingerbread man cutter, cut out dough;* place on prepared cookie sheets. Repeat with remaining half of dough and scraps.
4. Bake cookies about 15 minutes or until edges are just firm but centers appear slightly soft. Cool on sheet 1 minute; transfer to wire racks.
- Tip *Test Kitchen Tip:Use a knife to cut through raisins around edges that cutter does not cut through.
- Servings Per Recipe 12,
- Calories 288,
- Protein (gm) 5,
- Carbohydrate (gm) 45,
- Fat, total (gm) 11,
- Cholesterol (mg) 43,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 26,
- Vitamin A (IU) 292,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 198,
- Potassium (mg) 224,
- Calcium (DV %) 61,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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