Tuesday, September 17, 2013

Raisin Butter Cookies

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Yield: 15- 20 cookies


1. Butter - 65 gm, cut into small cubes (At room temperature, soft to the touch)
2. Brown Sugar - 65 gm
3. Egg - 1 (At room temperature)
4. Almond Extract - 1/8th tsp
5. All purpose flour - 100 gm, sifted
6. Raisins - 1/2 cup


1. Cream butter and sugar.
2. Add the egg and almond extract and beat on medium speed for a minute.
3. Add the flour 1/4 cup at a time and continue mixing until all the flour is incorporated.
4. Mix in the raisins with a spatula.
5. Transfer the cookie dough completely to a plastic wrap and flatten it into a rough rectangle and refrigerate for at least 2-3 hrs, until firm.
6. Preheat oven to 350 F.
7. Place the chilled dough between two baking sheets, roll out the dough to 4-5 mm thickness.
8. Remove the top baking sheet and bake the dough for 10-15 minutes until golden.
9. Cut the cookies into smaller rectangles when it is still warm.
10. Cool on a wire rack and transfer and store in an airtight container.

Enjoy! :D

1 comment:

  1. mmm, butter and raisins. The true loves of my life! Thank you!


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