A Cookie For ‘Raisin’ Money

Diana Helfand
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Wednesday - August 01, 2007
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Joy Abbott, Punahou ‘48, divides her time between her beautiful condominium overlooking the Honolulu Academy of Arts and her home in Florida, so it’s only natural that when she’s in town she’s the hostess for many gatherings. Joy is the widow of the legendary Broadway producer-director George Abbott, whose credits include such major productions as Pajama Game, Damn Yankees, My One and Only and too many more to list. She traveled the globe with him, and honed her own talents as a singer. After recording in a Mainland studio with top-notch production talents, she and fellow Punahou grad, pianist Betty Lou Taylor, have just released an album titled For All We Know. It’s filled with jazz standards and pop tunes, sung in mellow tones by Abbott.


So Joy, this recipe is for you and all your friends who are so blessed to have you here, and who

are looking forward to your Sept. 22 performance at the Hawaii Theatre, when you and Broadway’s Davis Gaines (from Phantom of the Opera) join forces to raise money for Manoa Valley Theatre.

Raisins are grapes which have been dried. This practice dates back to ancient times. Since raisins are usually sold in sealed packages, be sure to check the expiration date to ensure that you are getting a fresh product.

Raisins are very nourishing and supply rapid energy. They are an excellent source of potassium, and a good source of iron, magnesium and copper. They also contain calcium, phosphorus, zinc and vita-min C. Golden raisins are treated with sulfites to keep them from darkening.

LEMON RAISIN COOKIES

* 1 1/2 cups granulated sugar
* 1/2 cup Smart Balance margarine
* 2 eggs plus 2 egg whites
* 1/2 teaspoon pure vanilla extract
* 1/2 cup skim milk
* 1 teaspoon pure lemon extract
* 3 cups unbleached flour sifted with 3 teaspoons baking powder
* 1/2 cup golden raisins

Preheat oven to 350 degrees. In large bowl combine sugar and margarine and beat until fluffy. Add eggs and whites, milk, vanilla and lemon extract. Mix until well blended. Add flour mixture, a little at a time until combined well. Add raisins and mix. Drop by teaspoonsful onto cookie sheet and bake for about 10 minutes. Cool on racks and frost. Makes about 4 dozen cookies.


For Icing:

* 2 cups confectioners’ sugar
* 3 tablespoons water
* 1/2 teaspoon lemon peel
* 1 teaspoon pure lemon extract

Combine the confectioners’ sugar with 2 tablespoons water, lemon peel, and lemon extract; add remaining water until frosting is thick but of spreadable consistency.

Approximate Nutrition Information Per Cookie:

Calories: 100 Fat: 2.5 grams Cholesterol: 15 milligrams Sodium: 44 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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