These crisp, delicious cookies have lots of amazing buttery flavor that is a melt in your mouth consistency with the chewy raisins that will have you coming back for more.
'Raisins Baked cookies' are easy to make cookies filled with the festive flavors of raisins and butter. Sprinkled with sugar before baking for an irresistibly, sparkly cookie.
Simply mix up the dough, chill it and bake it. Prepare a big dough batch and can refrigerate the dough for up to 5 days. Then slice and bake whenever you want a batch of fresh cookies. These are so perfect for popping up guests during the busy holiday season.
These holiday staples are delicious any time of the year and the best part is the dough can be made months ahead and baked for on demand treat!
WHY CHILLING?
Chilling the dough dehydrates it, giving you a more flavorful cookie that will better hold it’s shape in the oven.
WHY YOLKS?
The fat in egg yolks tenderizes the dough by shortening the gluten strands, gives your cookies a richer flavor and is a natural emulsifier it makes the cookie batter smooth with a creamy texture.
Ingredients:
- 2 1/3 cups all-purpose Flour
- 0.5 cup Cornflour
- 225 gms unsalted Butter, softened
- ½ teaspoon Salt
- 1 cup granulated Sugar
- 2 large Egg Yolks (optional)
- 2 teaspoons Vanilla extract
- 1/2 cup dried Raisins, chopped
- 1/4 cup Sugar for sprinkling on cookies (optional)
Procedure:
Sieve both flours and salt together in a bowl.
I have used a small portion of Cornflour, as the cornstarch helps create a crumbly and tender dessert-like texture. Cornflour also helps easy rolling out the dough, not too much sticky and cutting them out in desired shape.
We need a stand mixer with the paddle attachment for creaming. Preferably a stand mixer, because a stand mixer will do the job faster, if not a hand blender will be fine.
Anyways whisk the butter and sugar until it is light and pale in color for about 2 to 3 minutes.
To this cream add egg yolks one at a time and whisk well. Vegetarians can skip the step of adding yolks. The fat in egg yolks tenderizes the dough by shortening the gluten strands, gives your cookies a richer flavor and yolks are a natural emulsifier, it makes the cookie dough smooth with a creamy texture.
Finally splash in vanilla essence and whisk until all combined.
To this butter cream, initially add in a small quantity of the sifted flour, knead and then add the remaining sifted flour.
Mix in the dried Raisins. You may chop the Raisins before adding and this helps in easy cookie slicing.
I am sharing my 1st method on how to set the cookie dough. Roughly roll out the dough into an equally sized log.
Wrap it up tightly in plastic wrap. Holding the edges of the plastic wrap roll the dough over a flat surface for smooth dough and chill for 2 hours.
When you are ready to bake, take the dough out from the fridge and discard the plastic wrap. Use a sharp, serrated knife and a gentle sawing motion to slice through the dough cleanly. Slice the cookie dough into about 0.5 cm circles.
Since I need flower shape cookies I am following the 2nd method. Pack the dough in plastic wrap or pocket and chill for 2 hours.
When you’re ready to bake, preheat the oven to 180° C and put the rack in the middle. While the oven is getting ready, let’s work on the cookies. Take the dough out from the fridge and discard the plastic wrap. Dust some flour on the clean working surface, knead the dough and roll it out. With the help of a cookie cutter, cut them into desired fancy shapes. Don’t worry if you see cracks on the slice, it will be fixed while baking.
Place the cookies on a parchment lined baking sheet.
You don’t have to worry about the distance between the cookies as these cookies spread less because the fats are hardened and take longer to melt in the oven. Sprinkle them with a little sugar and this is completely optional.
You may add two trays at a time, but keep an eye on the individual trays as the cooking time will vary. For best results, bake one tray at a time until the bottom edges are just turning golden for a crisper cookie, about 12 - 13 minutes.
Let the cookies cool down on the baking sheet, not necessary to transfer them to the cooling rack.
This recipe yields about 25 plus cookies, depending the size of the cookies. Raisins Bakes Cookies are perfect Coffee moments.
NOTES:
1. The kneaded dough can be stored in the refrigerator for up to 4 days.
2. Thinner cookies will need less baking time.
3. For a softer cookie, pull them out when the cookies are set but not yet started turning golden on the bottom edges, about 12 minutes.
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