Santa's Spicy Gingersnappers

• 1 cup raisins
• 1 cup unsalted butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 1 tablespoon chopped crystallized ginger
• 1 tablespoon finely shredded orange peel
• 1 teaspoon vanilla
• 3 23 cups all purpose flour
• 12 cup chopped pecans
• 1 12 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 12 teaspoon baking powder
• 12 teaspoon ground nutmeg
• 14 teaspoon ground ginger
• 14 teaspoon salt
• 12 cup chopped raisins
• 12 cup chopped pecans
• 3 tablespoons dairy sour cream
• 2 tablespoons caramel topping
• 1 12 cups powdered sugar
• 2 tablespoons oranges, juice3

1. Preheat oven to 350.
2. Place raisins and butter in food processor; process until raisins are chopped and combined with butter.
3. Transfer mixture to extra-large bowl.
4. With electric mixer beat in brown sugar, eggs, crystallized ginger, orange peel, and vanilla until creamy.
5. In medium bowl combine flour, pecans, cinnamon, baking soda, baking powder, nutmeg, ginger, and salt.
6. Gradually beat flour mixture into butter mixture.
7. Mix until well combined.
8. With a 2-tablespoons cookie scoop drop dough 4"-inches apart on an ungreased cookie sheet.
9. Flatten tops lightly.
10. Spoon 1 teaspoon Pecan Topping onto the center of each unbaked cookie.
11. Bake 12-13 minutes or until edges are just set.
12. Let cool on pan for 2 minutes; transfer cookies to cooling rack.
13. Cool completely.
14. Drizzle cooled cookies with Orange Glaze.
15. Pecan Topping: In small bowl combine raisins, pecans, sour cream, and caramel topping.
16. Cover and chill until ready to use.
17. Orange Glaze: In small bowl combine powdered sugar and orange juice.

raisins, unsalted butter, brown sugar, eggs, ginger, orange peel, vanilla, flour, pecans, ground cinnamon, baking soda, baking powder, ground nutmeg, ground ginger, salt, raisins, pecans, sour cream, caramel topping, powdered sugar, oranges

Taken from www.food.com/recipe/santas-spicy-gingersnappers-441869 (may not work)