Raisins Orange Polenta Cookies
.
Yield
90 servingsPrep
32 minCook
15 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
raisins, seedless
or currants |
|
| 4 | tablespoons |
liqueur
orange-flavored, if you don't have, add orange juice |
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 2 ½ | sticks |
butter, unsalted
1 1/4 cups, at room temperature, cut into small cubes |
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | medium |
oranges
zest, finely grated, or 1 large |
*
|
| 2 | tablespoons |
cornmeal
polenta |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
raisins, seedless
or currants |
|
| 6E+1 | ml |
liqueur
orange-flavored, if you don't have, add orange juice |
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 282.5 | g |
butter, unsalted
1 1/4 cups, at room temperature, cut into small cubes |
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | medium |
oranges
zest, finely grated, or 1 large |
*
|
| 3E+1 | ml |
cornmeal
polenta |
|
Directions
Preheat the oven to 350℉ (180℃).
In a small bowl, mix together the raisins or currants and orange-flavored liqueur, or orange juice.
Soak for at least 15 minutes or longer, then drain and discard the liquid. Set aside.
Sift together the flour, baking powder, baking soda, and salt in a large bowl.
Cream the butter and sugar in the bowl of a stand mixer and beat until light and fluffy.
Slowly beat in the eggs and vanilla and beat on medium speed until incorporated, (the mixture should look curdled).
Scrape down the sides of the bowl.
Beat in the flour mixture all at once and beat again on low speed until a dough forms - scrape again.
When a dough forms, beat in the raisins or currants, orange zest, and polenta and mix on low until thoroughly combined.
Roll into small 1-inch balls, and place on the baking sheets lined with parchment papper or baking mats or coated with cooking spray.
Make about 90 cookies.
Bake until golden brown, about 10 to 12 minutes.
Allow to cool completely.
Store in an air-tight container for up to 1 week or freeze up to 2 months.
