Friday, January 07, 2005

Old-Fashioned Raisin Sugar Cookies

This recipe, from The King Arthur Flour Cookie Companion, has quickly become one of my favorites. When I’m looking for a simple recipe, one that goes together fast and bakes quickly (and can be enjoyed, hot from the oven, in under 30 minutes!), this is my choice. Besides ease of preparation, these cookies are just plain tasty. If you like raisins (or currants), the combination of that fruit in an aromatic vanilla cookie is quite irresistible.

Be sure not to overbake these cookies; soft and chewy is what you’re after. Bake until the tops are no longer shiny and wet-looking, and they’re just beginning to brown around the edges.

1/2 cup unsalted butter
3/4 cup sugar
2 to 3 teaspoons vanilla extract*
1/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups raisins or currants**, packed

*Use 3 teaspoons for extra vanilla flavor.
**Feel free to substitute with other dried fruits or even chocolate chips.

Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets. In a large bowl, beat together the butter, sugar, vanilla, baking powder, and salt. When well combined, beat in the egg. Add the flour and raisins or currants, beating until well combined.

Drop the dough by tablespoonfuls onto the prepared baking sheets. Flatten to a scant 1/2-inch thick with the bottom of a glass dipped in sugar, or with your wet fingers. Bake the cookies for 9 minutes, until they’re barely set and just starting to brown around the edges. Remove them from the oven, let them rest on the pan until you can move them without them breaking, then transfer to a rack to cool. Yield: 26 cookies.

Copyright 2005 The Baker's Catalogue, Inc.

1 comment:

  1. Just tried this recipe today - love it! My kids loved it and so did their playmates and their Mom. A keeper!


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