Recipe: Oatmeal Raisin Frost-Bites (cookies dipped in white chocolate)

OATMEAL RAISIN FROST-BITES

3/4 cup Sun-Maid Raisins
3 tablespoons orange juice (or orange-flavored liqueur)
1/2 cup butter or margarine (1/4 pound), at room temperature
3/4 cup sugar
1 large egg
2 teaspoons orange peel, grated
1 cup all purpose flour
1 teaspoon baking soda
1 1/2 cups rolled oats
8 ounces white chocolate baking chips
1 teaspoon vegetable oil or melted shortening

In small bowl, combine orange juice and raisins; let stand overnight.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease baking sheets.

In large bowl, beat butter and sugar until fluffy. Beat in egg and orange peel.

In another bowl, combine flour and baking soda; stir into butter mixture. Add raisins, any soaking liquid, and oats; mix well. Drop dough by rounded teaspoonfuls onto prepared baking sheets, spacing 2 inches apart; flatten slightly.*

Bake at 350 degrees F, 10 to 12 minutes. Transfer to racks, and cool completely.

In small, deep, microwave-safe bowl, heat chocolate and oil 3 to 4 minutes on LOW power, stirring once. Let stand 2 minutes. Stir until smooth.

Dip one-third of cookie in chocolate; set on waxed paper-lined baking sheets. Chill until chocolate is firm.

Makes about 3 dozen

*VARIATION:

OATMEAL RAISIN FROST STRIPS:
Divide dough into 4 equal portions. Place 2 portions, at least 6 inches apart, on baking sheet. With well-floured hands, pat each portion into a 12-inch-long log (dough will be sticky); flatten each log to 1 1/2 inches wide.

Bake until golden brown, 12 to 14 minutes. Let cool on baking sheets 2 minutes.

Cut logs diagonally into 1-inch strips. Follow directions for dipping cookies.

Makes about 4 dozen
Source: Sun-Maid Raisins