Friday, February 04, 2011

Raisin Cookies

Soft, delicate and tasty, these cookies are simple to make and easy to store. They can be enjoyed at tea time, for a light snack, as well as a light breakfast

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3 oz (100 gr) dark raisin 
1 lemon
2 cups (300 gr) flour + some for the workboard
1/2 cup (100 gr) sugar 
6 oz (150 gr) butter, lukewarm 
1 eggpinch of salt
for the egg wash 
1 egg 
powdered sugar

* Soak the raisin in a small bowl filled with warm water, until soft. Squeeze to remove excess water.  
* Grate the lemon rind
* Juice half of the lemon.
* Spread 2 cookie sheets with butter, and sprinkle with a small amount of flour.
* Preheat oven 350 F (180 C).

Pour the flour on a work surface, in a mound shape with a hole in the center. Add in the well the sugar, butter, egg, pinch of salt, lemon juice, and grated lemon rind. Using a fork, mix the ingredients together with the flour.

Use a scraper to keep the compound together. Work rapidly with your hands to form dough. Avoid warming the dough too much. Sprinkle the work surface with some flour to prevent the dough from sticking to the table.

When the dough is smooth and consistent, flatten it with a rolling pin.

Spread the raisin on the dough. Fold the dough and knead it again until the raisin is evenly distributed, adding some flour if necessary.

Flour the work surface. Flatten the dough with a rolling pin to a thickness of about 1/4” (5 mm). Cut the dough in round shapes to obtain the cookies.Work the cuttings of the dough again, flatten and cut more cookies. Repeat this step until all the dough is used.

Beat the egg in a small bowl, and brush the surface of the cookies.

Bake for about 20 minutes, or until golden. Sprinkle with powdered sugar.

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