When Pacific Northwest, the Sunday newsmagazine of The Seattle Times published an article I wrote about bran muffins with a puree of raisins, I got a barrage of e-mails. In the story, I mentioned that I once made molasses cookies with raisin puree and everyone wanted to have the recipe for those cookies. So, even though I did not have recipe for the cookies I made years ago, I went to the kitchen and whipped up a batch and this time I took careful notes.

Just like the bran muffins, these cookies are based on a foundation of raisins simmered in water and pureed in the food processor and just like the muffins, they are crisp on the outside, sweet and moist on the inside.  And this time, I won’t forget how I made them.

Iced Molasses Cookies

Pacific Bran Muffin Story