Food recipes
Butter Cookies With Raisins Recipe
Butter Cookies With Raisins Recipe Ingredients: butter, without salt sugars, granulated salt, table vanilla extract wheat flour, white, all-purpose, unenriched raisins, seeded Directions: Using electric mixer, beat bu...
Butter Cookies With Raisins Recipe
Ingredients:
butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
raisins, seeded
Directions:
Using electric mixer, beat butter, sugar and salt in large bowl till creamy.
Fold in vanilla.
Add in flour and raisins; mix till smooth dough forms.
Divide dough in half.
Shape each dough half into 1 1/2-inch-diameter log.
Wrap each log in plastic; chill till hard, about 2 hrs.
(Can be made 3 days ahead.
Keep chilled.)
Preheat oven to 375 degrees.
Butter 2 large baking sheets.
Cut each dough log into 1/4-inch-thick slices.
Place slices on prepared baking sheets, spacing 1 inch apart.
Bake till cookies are golden brown, about 10 min.
Cold slightly on baking sheets.
Transfer to racks; cold completely.
(Can be made 3 days ahead.
Store in airtight container at room temperature.)
This recipe yields about 3 dozen.
Comments: In England, these crisp raisin-flecked treats are called Madeira biscuits - biscuit being the British word for cookie, and a glass of Madeira being a favorite accompaniment for this particular type.
Ingredients:
butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
raisins, seeded
Directions:
Using electric mixer, beat butter, sugar and salt in large bowl till creamy.
Fold in vanilla.
Add in flour and raisins; mix till smooth dough forms.
Divide dough in half.
Shape each dough half into 1 1/2-inch-diameter log.
Wrap each log in plastic; chill till hard, about 2 hrs.
(Can be made 3 days ahead.
Keep chilled.)
Preheat oven to 375 degrees.
Butter 2 large baking sheets.
Cut each dough log into 1/4-inch-thick slices.
Place slices on prepared baking sheets, spacing 1 inch apart.
Bake till cookies are golden brown, about 10 min.
Cold slightly on baking sheets.
Transfer to racks; cold completely.
(Can be made 3 days ahead.
Store in airtight container at room temperature.)
This recipe yields about 3 dozen.
Comments: In England, these crisp raisin-flecked treats are called Madeira biscuits - biscuit being the British word for cookie, and a glass of Madeira being a favorite accompaniment for this particular type.