From "Blackberry Pie Murder" by Joanne Fluke
For the Cookies:
1/2 cup boiling water
1 teaspoon brandy extract
1/2 cup golden raisins(Andrea uses golden raisins, but you could use regular raisins if you prefer)
1 large egg
2 cups thawed, not frozen Cool Whip (measure this - Andrea said her tub of Cool Whip contained a little over 3 cups.)
1 package (approximately 18 ounces) spice cake mix (Andrea used Duncan Hines)
For Rolling Cookie Balls:
1/2 cup powdered (confectioner's) sugar
1/2 teaspoon ground cinnamon
Hannah's 1st Note: Roll only one cookie dough ball at a time. If you roll too many at once, they'll stick together and you'll have a real mess. This dough is very sticky, so you must keep your fingers coated with the sugar-cinnamon mixture.
Hannah's 2nd Note: If you're really having trouble with the sticky dough, refrigerate your mixing bowl and dough for one hour. Then take it out and try it again. If you do this, don't forget to turn off your oven. You can preheat it again a few minutes before you take the cookie dough out of the refrigerator.
Hannah's 3rd Note: If you used parchment paper, all you have to do is wait 2 minutes and then pull the whole sheet of parchment paper onto a wire cooling rack. Just leave the Golden Raisin Whippersnappers on the parchment paper until they're cool, and then simply peel them off.
Yield: 3 to 4 dozen delicious cookies, depending on cookie size.
Andrea likes these cookies even though she doesn't like raisins. I think it may be because of the brandy extract.
P.O. Box 8 Tulsa, OK 74101-0008