3 tablespoons butter or margarine, softened
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
1 cup buttermilk
Extra butter or margarine for basting
Cream butter and cream cheese with mixer. Add sugar one cup at a time while mixing. Mix in vanilla extract. Fold in coconut with a spoon and stir well. Scoop out about a tablespoon of the mixture at a time and place on cookie sheet covered with parchment paper or wax paper. My pieces make about two bites each. Place the cookie sheet in the freezer for 30 minutes. Sprinkle your cinnamon in a shallow pan. (I use a metal pie pan!) Remove the candy from the freezer and roll each piece in the ground cinnamon. Coat lightly, just enough to cover. The small cupcake paper liners are wonderful for this candy. This makes about 25 pieces of candy. Keep refrigerated. Enjoy!
Note: If using cocoa instead of cinnamon, use about the same amount and coat the same way. If using coconut, put a cup of coconut and add a drop of green food coloring until you get the color you like.
Judy Yeager of The Southern Lady Cooks had no idea when she started her food blog in 2008, she would have such an amazing following... 800k and growing on Facebook! She loves to feature many traditional Southern recipes, along with family recipes and dishes created in her Kentucky Kitchen. She has two published cookbooks and a third on the way! For more great Southern Lady recipes, visit www.TheSouthernLadyCooks.com