1/2 cup raisins
1 cup white sugar
3/4 cup brown sugar
1 tablespoon apple cider vinegar
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
2 eggs
3 cups cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups raisins
1/4 cup chopped walnuts
Grease and flour an 8x8 inch pan. Sift together the flour and baking powder, set aside.
In a large bowl, mix the raisin and white sugar until foamy. Set aside to cool.
In a small saucepan, combine brown sugar, brown sugar, apple vinegar and vanilla. Heat with a small brush. Gradually mix in the raisin mixture, mixing just until. Fold in the flour mixture. Finally, stir in the raisin mixture. Roll the dough into 1 inch balls. Place them on the prepared pan.
In a large bowl, sift together the flour, baking powder and baking soda. Mix in the lemon zest, eggs, flour mixture and 1/4 cup raisins. Roll the balls of dough into small mini muffins. Spread the lemon salted brown sugar mixture over the cookies.
Fry the rolls in 2 tablespoons of vegetable oil in a small skillet, until golden brown, about 2 minutes. Drain on white paper towels and serve hot or cold.
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