Ingredients

• 1  cup raisins
• 1  cup unsalted butter, softened
• 2  cups packed brown sugar
• 2  eggs
• 1  Tbsp. finely chopped crystallized ginger
• 1  tsp. finely shredded orange peel
• 1  tsp. vanilla
• 3-2/3  cups all-purpose flour
• 1/2  cup chopped pecans
• 1-1/2  tsp. ground cinnamon
• 1  tsp. baking soda
• 1/2  tsp. baking powder
• 1/2  tsp. ground nutmeg
• 1/4  tsp. ground ginger
• 1/4  tsp. salt
• 1  recipe Pecan Topping (see below)
• 1  recipe Orange Glaze (see below)

Directions

1. Preheat oven to 350 degrees F. Place raisins and butter in food processor; process until raisins are chopped and combined with butter. Transfer mixture to extra-large bowl. With electric mixer beat in brown sugar, eggs, crystallized ginger, orange peel, and vanilla until creamy.

2. In medium bowl combine flour, pecans, cinnamon, baking soda, baking powder, nutmeg, ginger, and salt. Gradually beat flour mixture into butter mixture. Mix until well combined.

3. With a 2-tablespoon cookie scoop drop dough 4 inches apart on an ungreased cookie sheet. Flatten tops lightly. Spoon 1 teaspoon Pecan Topping onto the center of each unbaked cookie.

4. Bake 12 to 13 minutes or until edges are just set. Let cool on pan for 2 minutes; transfer cookies to cooling rack. Cool completely.

5. Drizzle cooled cookies with Orange Glaze. Makes 3 dozen large cookies.

Pecan Topping: In small bowl combine 1/2 cup chopped raisins, 1/2 cup chopped pecans, 3 tablespoons dairy sour cream, and 2 tablespoons caramel topping. Cover and chill until ready to use.

Orange Glaze: In small bowl combine 1-1/2 cups powdered sugar and 2 tablespoons orange juice.