This started off as Golden Raisin cookies from King Arthur Flour. Some basic changes had to happen though because I don't like hard chewy raisins. So I simmered the raisins in cinnamon water until they were soft and then chopped them up a little. The drawback to that was while they were really good, they don't keep over night. The raisins make the cookies soft, which was actually delicious as well.
2 c. flour
1/2 c. powdered sugar
2 tsp. baking powder
1/2 tsp. salt
1 stick butter, frozen
1/4 tsp. vanilla extract
1/4 c. coconut oil
7-8 Tbsp. ice water
Filling
2 c. raisins
1 Tbsp. cinnamon
water to cover
Cream
Coarse Sugar
Simmer the raisins together with the cinnamon. Once they are plump and soft drain and chop. Put them on a paper towel for a little while preparing the dough to dry out as much as possible.
Another change I made was cream on the top instead of egg with the sugar to top.
The rest of the directions are the same as on the King Arthur web site so you can look there for directions.
Simmer the raisins together with the cinnamon. Once they are plump and soft drain and chop. Put them on a paper towel for a little while preparing the dough to dry out as much as possible.
Another change I made was cream on the top instead of egg with the sugar to top.
The rest of the directions are the same as on the King Arthur web site so you can look there for directions.
No comments:
Post a Comment