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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the raisins in a medium bowl and pour enough boiling water to cover; let stand 1 minute, then drain well. | 2. In a medium bowl sift together flour and baking powder. | 3. In a large bowl beat butter with sugar until very creamy (about 7-8 minutes, there should be no sugar granules remaining in the butter). | 4. Beat in vanilla and eggs until well combined (about 1 minute). | 5. Add in flour/baking powder mixture; mix until combined. | 6. Stir in raisins (the dough will be very soft!). | 7. Chill the dough for about 1-1/2 hours to firm slightly. | 8. Set oven to 300°. | 9. Line one or more cookie sheets with foil, then butter the foil. | 10. Coarsley grind the walnuts in a processor. | 11. Mound the ground walnuts on a work surface. | 12. Working in batches, drop the dough by tablespoonfuls onto walnuts (the dough will be sticky). | 13. Using your hands, roll the dough in the ground walnuts coating completely, then forming into balls. | 14. Transfer to baking sheet/s spacing 2 inches apart. | 15. Bake until cookies spread, and are golden brown (about 18-20 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
raisin	2	cups		996.6	262.416	11.187000000000001	1.518
water			boiling	-	-	-	-
flour	2	cups		1156.56	253.2108	18.802	4.4872
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
butter	1	cup		1368.0	62.856	42.744	115.2
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg	3			214.5	1.08	18.84	14.265
walnut half	3	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.