Food recipes
Butter Cookies with Raisins
Butter Cookies with Raisins Ingredients: butter, without salt sugars, granulated salt, table vanilla extract wheat flour, white, all-purpose, unenriched raisins, seeded Directions: Using electric mixer, beat butter, s...
Butter Cookies with Raisins
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 until creamy.
Mix in vanilla.
Add flour and raisins; mix until smooth dough forms.
Divide dough in half.
Shape each dough half into 1 1/2-inch-diameter log.
Wrap each log in plastic; refrigerate until firm, about 2 hours.
(Can be made 3 days ahead.
Keep chilled.)
Preheat oven to 375F.
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 until cookies are golden, about 10 minutes.
Cool slightly on baking sheets.
Transfer to racks; cool completely.
(Can be made 3 days ahead.
Store in airtight container at room temperature.)
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 until creamy.
Mix in vanilla.
Add flour and raisins; mix until smooth dough forms.
Divide dough in half.
Shape each dough half into 1 1/2-inch-diameter log.
Wrap each log in plastic; refrigerate until firm, about 2 hours.
(Can be made 3 days ahead.
Keep chilled.)
Preheat oven to 375F.
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 until cookies are golden, about 10 minutes.
Cool slightly on baking sheets.
Transfer to racks; cool completely.
(Can be made 3 days ahead.
Store in airtight container at room temperature.)