1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup sugar
2 large eggs, at room temperature
1 cup golden or regular raisins
1-1/4 cups all-purpose flour
Directions
Preheat an oven to 350° and line 2 or 3 baking sheets (depending on how many you have) with parchment paper.
In a large bowl, whisk together the butter, vanilla and sugar. Whisk in the eggs, one at a time and blend until the batter looks creamy. With a wooden spoon, stir in the raisins then fold in the flour in thirds until a soft dough forms (add a tablespoon or two of additional flour if the batter is too runny).
Drop the dough by the heaping teaspoonful onto the parchment-lined sheets, spacing about 2 inches apart (the cookies spread as they bake). Bake in the oven until fragrant and golden at the edges, 15 to 18 minutes, switching pan positions halfway through if both sheets do not fit on the middle rack.
Remove from oven and pull the parchment sheet with the cookies attached right off the baking sheet and onto your counter. Let cookies cool on the parchment then arrange on a plate in the shape of a pyramid for a traditional presentation.
