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Raisin Cookies Recipe
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Raisin Cookies are
very popular with kids probably because of their soft and chewy texture and
buttery sweet flavor. These homey raisin-packed, old fashioned drop cookies are
a busy mother's friend as the batter is quickly made and then all you do is drop
small spoonfuls onto a baking sheet. The cookies are baked until their centers
are just beginning to turn brown yet their edges are a lovely golden brown
color. Raisin Cookies make a great after school snack and they also make a
welcome surprise when tucked into lunch boxes.
What I really like about this batter is how easy it is to make. Unlike
most drop cookie batters where you cream the butter with the sugar then
beat in the eggs and then the flour mixture, this recipe simply mixes all
the ingredients together in the mixing bowl. The batter is beaten for one
minute and then you just have to stir in the raisins. Now, what type of
raisins should we use? Although I like to use dark raisins in these
cookies you could also use golden raisins. Both dark and golden raisins
are simply dried Thompson seedless grapes. The difference is that dark
raisins are sun dried which gives them that dark shriveled appearance,
whereas golden raisins are treated with sulfur dioxide first to prevent
them from turning dark and then air dried to keep them a golden yellow
color. Raisins, like dates, have a high sugar content, and are a good
source of vitamins and iron. Because of their high sugar content they
retain moisture which keeps these cookies soft for several days.
This Raisin Cookie recipe comes from Home Baking, a cookbook by
two Canadians, Jeffrey Alford and Naomi Duguid. This is a lovely coffee
table book that does double duty in the kitchen. This cookbook is bursting
with both sweet and savory recipes from home bakers all around the world.
I found it hard to decide what to bake from this book, but the two recipes
I have tried so far turned out perfectly. Besides these Raisin Cookies, I
have also made this Buttermilk Fruit
Cake, which is a tasty cake that is lightly spiced and full of dates,
currants, and raisins.
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Raisin Cookies: Preheat oven to
375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Line two baking
sheets with parchment paper.
In the bowl of your electric mixer,
beat together the flour, baking powder, salt, and ground cinnamon. Add the brown
sugar, softened butter, egg, milk, and vanilla extract and beat for one minute.
Add the raisins and beat until incorporated.
Drop the batter by
heaping teaspoonfuls onto the prepared baking sheet, spacing the cookies a
couple of inches apart. Bake the cookies for about 8-10 minutes, or until the
tops of the cookies are just barely touched with color yet the edges are golden
brown. Remove from oven and transfer the cookies to a wire rack to cool.
Makes about 4
dozen cookies.
Source:
Alford, Jeffrey &
Duguid, Naomi. 'Home Baking'. Artisan. New York: 2003.
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Raisin
Cookies:
2 cups (260 grams) all
purpose
flour
2
teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground
cinnamon
1 cup (210 grams) light
brown
sugar
12 tablespoons (170 grams) unsalted
butter, softened
1 large egg
1/4 cup (60 ml) milk
1 teaspoon pure
vanilla extract
1 cup (125 grams) dark
raisins
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