Homemade Raisin cookies
Submitted by stelladias77
Buttery vanilla cookies studded with plump raisins and baked until edges turn golden. These cut-out treats bring teatime nostalgia straight from the oven to your cooling rack.
YIELD
25 servingsPREP
80 minCOOK
8 minREADY
90 minThese tender vanilla raisin cookies deliver that classic bakery charm without the fuss.
The dough chills for easy rolling, then cuts into whatever shapes your cookie cutters dream up.
Plump raisins add natural sweetness and chewy pockets throughout each buttery bite.
Kitchen Tips
- Chill thoroughly: Cold dough rolls cleaner and holds shapes better during baking
- Flour your surface generously: Prevents sticking and makes transferring cut cookies easier
- Watch the edges: Pull them at 8 minutes when edges just start to brown; centers will firm as they cool
- Soak raisins first: A quick 10-minute warm water bath plumps raisins and keeps them soft through baking
Ingredients
Directions
Preheat oven to 200 cup degree.
Mix baking powder and flour, sift well.
In a mixing bowl, cream the butter and sugar, beat well .
Add vanilla, beat well. Mix in the flour mixture. Stir the raisin in to the butter sugar mixture with a wooden spoon.
Cover the dough and refrigerate for one hour or until easy to handle.
On a well floured surface, roll out dough to ¼ inch thickness.
Use a cookie cutter to cut cookies.
Place cookies on greased baking sheet.
Bake 8 minutes.
Serve and enjoy.
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