One of my favorite cookies is something that I had when I was little, but is extremely difficult to find in the cookie isle at the store anymore....Iced Raisin Cookies.
It's more of a shortbread cookie with raisins in it, with a hard spiced icing on top.
I've made these before, but I used plain shortbread cookie dough and just added raisins to it.
This is the actual recipe for the correct Iced Raisin Cookie...
ingredients
makes 25
1 stick (8 tbsp) 4 oz (112 g) butter
1 cup (180 g) soft brown sugar
1 egg, beaten
2 cups (225 g) plain flour (All purpose)
2 tsp baking powder
1 tsp each ground cinnamon and Mixed Spice (All Spice / Pumpkin pie spice)
pinch salt
4 tbsp soured cream
2 tbsp milk
1/2 cup (3 1/2 oz) 100 g raisins
1 cup (110 g) icing sugar (confectioners sugar)
1/4 tsp vanilla essence
method
1. Preheat the oven to 350°F (180°C) gas mark 4.
2. Cream the butter and brown sugar together until light and fluffy.
3. Add the egg a little at a time, beating well after each addition.
4. Sift together the flour, baking powder, cinnamon, mixed spice and salt, then fold into the creamed mixture alternately with the soured cream, milk and raisins.
5. Drop tablespoonfuls onto a greased baking sheet, leaving plenty of space in between for them to spread.
6. Bake in the oven for about 15 minutes or until brown.
7. Remove the baking sheet from the oven.
8. Sift the icing sugar into a bowl and stir in 3 tbsp boiling water and the vanilla essence.
9. Brush this over the cookies and return to the oven for 5 minutes.
10. Remove from the oven and leave to cool on a wire rack.
As an alternative to steps 9 and 10, you can cool the cookies on the rack.
Once cooled, sift the icing sugar into a bowl, along with 1 tablespoon of meringue powder. Whisk in the vanilla and boiling water. Spread over cookies and let dry.
It's more of a shortbread cookie with raisins in it, with a hard spiced icing on top.
I've made these before, but I used plain shortbread cookie dough and just added raisins to it.
This is the actual recipe for the correct Iced Raisin Cookie...
ingredients
makes 25
1 stick (8 tbsp) 4 oz (112 g) butter
1 cup (180 g) soft brown sugar
1 egg, beaten
2 cups (225 g) plain flour (All purpose)
2 tsp baking powder
1 tsp each ground cinnamon and Mixed Spice (All Spice / Pumpkin pie spice)
pinch salt
4 tbsp soured cream
2 tbsp milk
1/2 cup (3 1/2 oz) 100 g raisins
1 cup (110 g) icing sugar (confectioners sugar)
1/4 tsp vanilla essence
method
1. Preheat the oven to 350°F (180°C) gas mark 4.
2. Cream the butter and brown sugar together until light and fluffy.
3. Add the egg a little at a time, beating well after each addition.
4. Sift together the flour, baking powder, cinnamon, mixed spice and salt, then fold into the creamed mixture alternately with the soured cream, milk and raisins.
5. Drop tablespoonfuls onto a greased baking sheet, leaving plenty of space in between for them to spread.
6. Bake in the oven for about 15 minutes or until brown.
7. Remove the baking sheet from the oven.
8. Sift the icing sugar into a bowl and stir in 3 tbsp boiling water and the vanilla essence.
9. Brush this over the cookies and return to the oven for 5 minutes.
10. Remove from the oven and leave to cool on a wire rack.
As an alternative to steps 9 and 10, you can cool the cookies on the rack.
Once cooled, sift the icing sugar into a bowl, along with 1 tablespoon of meringue powder. Whisk in the vanilla and boiling water. Spread over cookies and let dry.
